Rating: 3.33 stars
3 Ratings
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  • 1 star values: 2

Dates add a sweet counterpoint to these spicy gingerbread cookies.

Ruth Cousineau
Source: EatingWell Magazine, November/December 1998

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total:
1 hr 30 mins
Servings:
60
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Ingredients

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Directions

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  • Preheat oven to 350 degrees F. Coat 2 baking sheets with cooking spray.

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  • Soak 1/2 cup dates in hot water in a small bowl for 10 minutes.

  • Meanwhile, combine flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves and salt in a large bowl. Stir in remaining 1 cup dates. Set aside.

  • Puree soaked dates with their liquid in a food processor until smooth. Add eggs, brown sugar, molasses and oil; process until creamy. Make a well in the dry ingredients. Add wet ingredients and stir until just combined. (Do not overmix.)

  • Separate the dough into 5 equal pieces and divide between prepared baking sheets. With dampened hands, form each piece into a 1 1/2-by-13-inch log. Sprinkle with sugar.

  • Bake logs, 1 sheet at a time, until golden brown and firm, about 25 minutes. Let cool on a wire rack for 10 minutes. Loosen logs with a metal spatula and slide onto rack to cool completely. Cut each log into 1-inch slices. Store in an airtight container.

Nutrition Facts

77 calories; protein 1.2g; carbohydrates 17.1g; dietary fiber 0.6g; sugars 10.2g; fat 0.7g; saturated fat 0.1g; cholesterol 6.2mg; vitamin a iu 9.7IU; folate 25.7mcg; calcium 9.5mg; iron 0.5mg; magnesium 7mg; potassium 55.9mg; sodium 67.8mg; thiamin 0.1mg.
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