Ingredients: |
Ingredients: 1 1/3 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
11/2 cups pitted dates, chopped
1 stick unsalted butter
1/2 cup packed light brown sugar
1 teaspoon grated fresh orange zest plus 1/2 cup orange juice
2 large eggs
1 cup butterscotch chips
1 cup pecans, chopped
Confectioners’ sugar, for dusting
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Directions: |
Directions:Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line 2 rimmed baking sheets with parchment paper. Whisk flour, 1 teaspoon salt, and baking soda together in bowl. Bring dates, butter, brown sugar, orange zest, and orange juice to simmer in saucepan and cook until mixture has thickened slightly and measures 2 cups, about 5 minutes. Transfer mixture to large bowl and let cool to room temperature, about 30 minutes. Whisk eggs into cooled date mixture, one at a time, until combined. Fold in flour mixture until just combined, and then fold in butterscotch chips and pecans. Drop generous tablespoon-size portions of dough onto prepared baking sheets, spaced about 2 inches apart. Bake cookies until edges are set and beginning to brown, but centers are still soft and puffy, about 10 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 10 minutes, then transfer to wire rack and let cool completely. Repeat with remaining dough using cooled, freshly lined baking sheets. Lightly dust cooled cookies with confectioners’ sugar before serving. Makes about 4 dozen. |
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