Coconut Oil Shortbread with Dates and Walnuts

Coconut Oil Shortbread with Dates and Walnuts

our-growing-edge-banner

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.

Advertisements

4 comments

Add Yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.