Categories: cookies
Ingredients
- 9 to 12 pitted Medjool dates, finely chopped
- 1/4 tsp. baking soda
- 1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
- 1 Tbsp. vanilla extract
- 1 egg yolk
- 1/2 tsp. coarse salt
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 cup pecans, chopped and toasted
Directions
- Preheat oven to 350 degrees.
- Place dates and baking soda in a small bowl, and add hot water to cover. Stir to dissolve baking soda. Let soak 10 to 15 minutes. Drain dated and mash them with a spoon until smooth.
- Using an electric mixer on medium speed, beat butter and dates until light and fluffy, about 5 minutes. Beat in vanilla, egg yolk and salt until thoroughly combined.
- In a medium bowl, stir together flour, cornstarch and pecans. Spoon flour mixture into butter mixture in three or four additions, beating on low speed until blended.
- Scrape dough onto parchment paper and form it into a rough rectangle. Lightly flour a rolling pin and sprinkle flour on top of dough. Roll dough into a rectangle about 8 × 12 inches and 1/4 inch thick. Transfer dough and parchment to a baking sheet. Using a sharp knife, deeply score dough lengthwise, and then score each half to make 6 pieces, so you end up with 12 rectangular cookies. With a fork, poke a few decorative holes in a line down the middle of each cookie.
- Bake 30 to 35 minutes, until shortbread is pale golden brown and baked through. Remove from oven and let cool completely on the baking sheet on a wire rack. Cut along knife marks to separate the cookies and serve.
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makes 12 cookies