Date Cookies

These are overnight cookies in the truest sense. Mix the dough in the evening, shape it into a log, and let it chill in the fridge until morning. The overnight rest does two things: it firms the dough for clean slicing, and it gives the chopped dates time to soften and release their natural honey-like sweetness into the surrounding batter.

A blend of lard and butter provides both flakiness and rich flavor. Two sugars (brown and white) create a more complex sweetness than either one alone, and cream of tartar paired with baking soda gives the lift. Chopped nuts add crunch that contrasts with the chewy, caramel-soft dates in every bite.

Four dozen cookies from one batch means this is a great recipe for cookie exchanges or filling a holiday tin.

Kitchen Tips

• Chop the dates small so they distribute evenly. Large chunks make it hard to slice the chilled log without the knife dragging and tearing the dough.
• Wrap the log tightly in plastic or wax paper. Air exposure dries the surface and creates a tough outer layer.
• Use a sharp, thin knife to slice the chilled dough. A dull knife compresses the log and smashes the dates instead of cutting through them.
• Sift the flour for this recipe as directed. Sifting aerates the flour and produces a lighter cookie.

Variations

• Fig swap: Replace the dates with chopped dried figs for a slightly more jammy, earthy flavor.
• Spiced version: Add a teaspoon of cinnamon and a pinch of nutmeg to the dry ingredients for warm holiday spice.
• Orange date: Stir in the zest of one orange for a bright citrus note that lifts the rich, caramelly date flavor.