Blog

Most Delicious Cookie, Bar None!

Are you a bar cookie fan?  Cookies and brownies of all kinds are popular afternoon treats at Buckhorn Inn.  But fall makes us yearn for a sweet date filling, crunchy nuts, and a buttery cookie crust.  This recipe was inspired by one found in “Easy Entertaining” by Marlene Sorosky.  The cookbook is available on http://www.amazon.com.  The addition of prunes adds a chewy texture to the sweet dates.  The recipe below makes about 24 bars.

Dates and prunes add natural sweetness to these delicious bars.

Butter-Crust Date Bar Cookie

Crust Layer

1 1/4 cups all-purpose flour

1/3 cup granulated sugar

1/4 pound butter, cold and cut into 8 pieces

Fruit-Nut Layer

1/2 cup packed light brown sugar

1/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla

2 tablespoons all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1 cup chopped walnuts

2/3 cup chopped pitted dates

1/3 cup chopped prunes

Confectioners sugar for sprinkling on top

Preheat oven to 350 degrees.  Line a 9 x 13-inch baking pan with heavy foil.  The foil should extend over the sides of the pan.  Butter the bottom.  For the crust, pulse flour, sugar and butter in a food processor until crumbly.  Press into the bottom of the prepared pan.  Bake for 16 minutes until the edges are lightly browned.

Make the fruit and nut layer while the crust bakes.  In food processor mix sugars, eggs and vanilla until frothy.  Add flour, baking powder, salt, and nutmeg.  Mix until incorporated.  Pulse in nuts, dates, and prunes until well combined.  Spread the topping over the hot cookie dough.  Return to oven and bake 15 to 17 minutes.  The top should be golden.  Remove from oven and cool to room temperature.  Use the foil to lift out the cookies.  Place on a flat surface and cut into bars.  The cookies may be stored at room temperature, tightly covered, for several days or frozen.  Before serving, sift confectioners sugar over the top.