Did you know there was such a thing as Thanksgiving Cookies? Me neither. Once we saw these festive cookies on the New York Times site, we knew we had to give them our whole grain twist. You'll want to give these cookies a try, whether it be for Thanksgiving or just the next time you want a yummy cookie, you won't be disappointed that you did!
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground cloves
8 oz (2 sticks) unsalted butter
1 1/2 c light brown sugar
3 eggs, lightly beaten
1 tsp baking soda
1/2 lb pitted dated, chopped
2 c walnuts, chopped
powdered sugar, for dusting
Preheat your oven to 350 degrees and line two cookie sheets with parchment paper. Place the cookie mix in a bowl and whisk in the salt, cinnamon and cloves. Set aside.
Cream the butter and brown sugar together in the bowl of your mixer. Dissolve the baking soda in 1 Tablespoon of warm water and mix in. Stir in the dates and nuts. Work in the dry ingredients, about a third at a time. Mix until combined.
Scoop heaping tablespoons of batter onto the prepared baking sheets. Place them about 2 inches apart. Allow them to sit for 30 minutes to an hour before baking.
Bake at 350 for approximately 15 minutes, until nicely browned. Let cool, then dust with powdered sugar.