Blind Date Cookies


Preparation info

  • Difficulty


  • Makes


Appears in

Around the World in 80 Dishes: Classic Recipes from the World's Favourite Chefs

Around the World in 80 Dishes

By David Loftus

Published 2012

  • About


  • 36 pitted dried dates
  • 36 pecan nuts
  • ½ teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • ¼ teaspoon lemon extract
  • 100g/oz butter
  • 175g/6oz light brown sugar
  • 1 large free-range egg, beaten
  • 265g/oz plain flour
  • teaspoons baking powder
  • ½ teaspoon Sea salt
  • 120 ml/4fl oz milk


Preheat the oven to 190°C/375°F/gas mark 5 and lightly grease a couple of baking sheets.

Stuff each pitted date with a pecan nut and set aside.

Put the nutmeg, vanilla extract, lemon extract, butter and sugar into a large bowl and mix until well blended. Beat in the egg.

Sift the flour with the baking powder and salt. Now, bit by bit, add alternate spoons of flour and splashes of milk to the bowl, stirring well after each addition until everything has incorporated into a good dolloping dough.

Take a teaspoon and drop rounded half-spoonfuls of dough on to your prepared baking sheets, roughly 5cm/2 inches apart. Press a stuffed date into the centre of each one, then cover the date completely with another half-teaspoonful of dough. Bake in the oven for about 15 minutes, or until the edges are brown.

Whip the cookies out of the oven and put them on a wire rack to cool before eating. Lovely with a cup of coffee.