#BAKEITFORWARD For No Kid Hungry with Date & Nut Drop Cookies

In the midst of my Meditate to Thanksgiving Challenge and efforts towards wellness, I have not forgotten that we are pressing towards the holidays.  Baking is one of my top traditions during the holidays. And I’m sure many of you are anxious to get started. Could baking be a sort of therapy towards finding calm in your quiet peaceful kitchen infused with sweet scents of vanilla and cocoa?  I have shared my Date & Nut Drop Cookies for special occasions in the past, but I think these cookies can be enjoyed in our path to wellness as well, so I’m sharing it once more in case you missed it in my previous list post of cookies. Dates resonate with wellness in my mind. The date fruit is one of the sweetest fruits around and when added to baking, it naturally sweetens any treat with very little need for added sugar. Dates are rich in several vitamins, minerals and fiber too. The fruit of the desert also contain oil, calcium, sulfur, iron, potassium, phosphorous, manganese, copper and magnesium which are all beneficial for health. So, bake away!

I have one more wonderful reason for baking right now. I want to get the word out there about a great charitable gesture this holiday season. Food Network is pairing up with No Kid Hungry during the holidays to serve one million meals to children in need. They are asking us to share what we bake on Twitter, Facebook and Instagram. For every share using #BAKEITFORWARD, Food Network will donate $1 to No Kid Hungry. The best part is that each share equals 10 meals. The Bake It Forward promotion runs from 11/1/15 12:01 am ET to 12/31/15 11:59 pm ET. So, with no further ado, here are my Date & Nut Drop Cookies for #BAKEITFORWARD.


Date & Nut Drop Cookies


1 cup butter

1 teaspoon salt

1 teaspoon vanilla extract

1 1/2 cups white sugar

2 eggs

3 1/2 cups sifted all-purpose flour

3/4 teaspoon baking soda

5 tablespoons milk

2 cups dates, pitted and chopped

3/4 cup chopped walnuts

18 – 24 pieces of whole pecans


Preheat oven to 350 degrees F (180 degrees C).

Combine butter, salt, and vanilla – blend well. Add sugar and cream well. Beat eggs and blend into mixture.

Sift flour with soda and slowly add to the creamed mixture part by part, alternating with the milk. Mix thoroughly.

Stir in dates and walnuts.

Drop from teaspoon and flatten with glass covered with damp cloth. Press down one pecan on top of each cookie.

Bake at 350 degrees for 12 to 15 minutes. Cool and enjoy.

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