Coconut Oil Shortbread with Dates and Walnuts

One Year: Trottole with Olive Pistou
Two Years: Marzipan Lingonberry Swirl Scone Cake with Buttermilk Glaze

Coconut Oil Shortbread with Dates and Walnuts
Makes About 2 Dozen

1 3/4 cup all-purpose flour
3/4 tsp baking soda
1/4 tsp salt
1/4 tsp chinese five spice
4 tbsp unsalted butter, softened
1/4 cup coconut oil, in solid form (refrigerate ahead of time, if necessary)
1/2 cup sugar
1 egg
1 tbsp vanilla extract
4 dates, pitted and chopped
1/2 cup toasted walnuts, roughly chopped

Whisk together flour, baking soda, salt, and chinese five spice in a medium bowl. In a large bowl, beat butter and coconut oil until mixed. Add sugar and beat until fluffy, about 2 minutes. Beat in egg, followed by vanilla extract. Add dry ingredients in halves, stirring gently until just combined. Stir in dates and walnuts. Roll out cookie dough into a log, about 2 inches thick, and wrap in plastic wrap to refrigerate, minimum 45 minutes and up to 3 hours. When ready to bake, preheat oven to 350 degrees Fahrenheit. Slice 1/4-inch thick rounds and evenly distribute on baking sheet. Bake for 12-14 min, rotating halfway through, until the edges are golden and the center of the cookie is cooked through. Let cool completely on rack. Store in airtight container, up to four days.