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Pecan Date Cookies

An update of your grandmother's pecan sandy, these cookies benefit from the addition of sweet chopped dates and a chewy dried apricot half placed in each center. These cookies keep well, so be sure to have a jar ready for teatime guests.

Serves 36
Ready in 20 mins
Prep time 10 mins
Cooking time 10 mins
74 calories per serving


> 4 tbsp butter, softened
> 2 tbsp canola oil
> 1/2 cup light brown sugar, packed
> 1 large egg
> 1 tsp vanilla extract
> 1 1/4 cup all-purpose flour
> 1/2 tsp baking soda
> 3/4 cup chopped dates
> 1/2 cup coarsley chopped pecans
> 18 dried apricots (about 1 1/2-inch round)


Preheat oven to 375°F. In a medium bowl, cream together butter, oil and sugar. Add egg and vanilla and beat until smooth. Sift together flour and baking soda and blend into butter mixture. Stir in dates and pecans. Drop batter by the teaspoonful onto ungreased cooking sheets. Snip each apricot in half to form a half circle and top each cookie with an apricot piece. Bake for 8-10 minutes, just until edges are lightly browned. Transfer cookies to wire racks and allow to cool completely.

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