1 1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp ground cinnamon
1/2 cup (1 stick) unsalted butter, room temperature
1 cup dates, diced
1 cup walnuts chopped
1/4 cup brown
This item is available in full to subscribers.
At this time, we ask you to confirm your subscription at www.themtnear.com, to continue accessing the only weekly paper in the Peak to Peak region to cover ALL the news you need! Simply click Confirm my subscription now!.
If you are a digital subscriber with an active, online-only subscription then you already have an account here. Just reset your password if you've not yet logged in to your account on this new site.
Otherwise, click here to view your options for subscribing.
Questions? Call us at 303-810-5409 or email info@themountainear.com.
Please log in to continue |
1 1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp ground cinnamon
1/2 cup (1 stick) unsalted butter, room temperature
1 cup dates, diced
1 cup walnuts chopped
1/4 cup brown sugar
1/4 cup white sugar
1 tsp vanilla
1 egg
Cream together in a mixing bowl the butter, sugars, egg, and vanilla.
Add flour, baking soda, and cinnamon.
Mix well.
Fold in dates and walnuts.
Chill batter for about 15 minutes.
Preheat the oven to 350 F.
Scoop batter in about 1” balls and place on cookie sheet, leaving room for cookies to spread. Bake for 12-14 minutes until lightly browned.
Allow the cookies to cool for about 5-10 minutes. Enjoy!
Jennifer Josselyn is part of the team at the Gilpin County Food Pantry. The pantry is located at 101 Norton Drive, Black Hawk. It is open every Thursday from 1:30 to 3:35 p.m. If you have questions contact Corinne Keller at ckeller@gilpincounty.org or 720-432-6120.
