Categories: cookies

Ingredients

• 9 to 12 pitted Medjool dates, finely chopped
• 1/4 tsp. baking soda
• 1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
• 1 Tbsp. vanilla extract
• 1 egg yolk
• 1/2 tsp. coarse salt
• 1 1/2 cups all-purpose flour
• 1/4 cup cornstarch
• 1 cup pecans, chopped and toasted

Directions

1. Preheat oven to 350 degrees.
2. Place dates and baking soda in a small bowl, and add hot water to cover. Stir to dissolve baking soda. Let soak 10 to 15 minutes. Drain dated and mash them with a spoon until smooth.
3. Using an electric mixer on medium speed, beat butter and dates until light and fluffy, about 5 minutes. Beat in vanilla, egg yolk and salt until thoroughly combined.
4. In a medium bowl, stir together flour, cornstarch and pecans. Spoon flour mixture into butter mixture in three or four additions, beating on low speed until blended.
5. Scrape dough onto parchment paper and form it into a rough rectangle. Lightly flour a rolling pin and sprinkle flour on top of dough. Roll dough into a rectangle about 8 × 12 inches and 1/4 inch thick. Transfer dough and parchment to a baking sheet. Using a sharp knife, deeply score dough lengthwise, and then score each half to make 6 pieces, so you end up with 12 rectangular cookies. With a fork, poke a few decorative holes in a line down the middle of each cookie.
6. Bake 30 to 35 minutes, until shortbread is pale golden brown and baked through. Remove from oven and let cool completely on the baking sheet on a wire rack. Cut along knife marks to separate the cookies and serve.

7. makes 12 cookies

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