Bomma's Date Nut Cookies

Every family has that one recipe scribbled on an index card, passed down from a grandmother everyone called by a special name. These are Bomma’s cookies, and they’re unlike any cookie in your rotation.

There’s no butter here. Stiffly beaten egg whites hold everything together, binding chopped dates and pecans with just a touch of flour, sugar, and baking powder. The result is something between a meringue and a macaroon: light and crisp on the outside with a chewy, fruit-and-nut-studded center.

A full pound of dates and two cups of pecans make these more about the filling than the batter. They’re naturally sweet from the dates, with a buttery richness from the pecans that makes the absence of actual butter completely unnoticeable.

Kitchen Tips

• Beat the egg whites until they hold stiff peaks. They’re doing all the structural work in these cookies, so don’t shortchange this step.
• Chop the dates and pecans into small, uniform pieces so every cookie gets a good mix.
• Drop by teaspoonfuls and keep them small. These spread as they bake.
• Store in an airtight container. The chewy texture holds up well for several days.