Nutritional Info

Nutrition Facts

Serving Size 1 (17g)

Calories 107
Calories from Fat 73 (68%)
Amount Per Serving %DIV
Total Fat 8.1g 12%
Saturated Fat 2g 10%
Monounsaturated Fat 5.5g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 61mg 3%
Potassium 0.3mg 0%
Total Carbohydrate 8.2g 3%
Dietary Fiber 0g 0%
Sugars 8g
Protein 0g 0%

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Recipe Description
I grew up in the California desert, where date palms abounded. Fruit stands with dates and nuts were prolific and popular. This cookie recipe was a favorite that came from one of those fruit stands.
Prep time
20 min
Cook time
20 min
Ready In
40 min


Serves Tool

Serves To:USMetric
1 Cup(c)  unbleached, all purpose flour
1/2 Teaspoon(t)  cardamom, ground
4 Tablespoon(T)  unsalted butter, softened
1 Cup(c)  white granulated sugar
3   large eggs
1 Tablespoon(T)  featherweight baking powder
1 Cup(c)  dates, chopped
1 Cup(c)  unsalted walnuts, chopped


Preheat the oven to 350° F. If you have a double oven, preheat both. If you have just one, place one rack at the high-middle position and the other at the low-middle position. Line two cookie sheets or jelly roll pans with cooking or parchment paper, or lightly (very lightly) grease the pans. Sift together the flour and cardamom and set aside. Beat together the unsalted butter, sugar and eggs until smooth. Gradually add the flour, and mix until a creamy batter has formed. Have the nuts and dates ready, and when the oven is at temperature, beat in the baking powder and quickly stir in the dates and walnuts. Place heaping teaspoons of the batter about 1 1/2 inches apart on the cookie sheets. Immediately put the cookie sheets into the preheated oven and bake the cookies for 15 minutes, or until they turn golden brown. If using a single oven, place one sheet on the top rack and the other on the bottom rack. Bake for about 15 to 20 minutes. One of the sheets may finish before the other. They will turn a golden brown. Remove from the oven and cool the cookies on a wire rack.

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