The December challenge for Have the Cake was shortbread. I was quite excited when I saw this, as I wanted to make today’s recipe for 4 long years. Every Christmas, I would dig out my old Southern Living Cookie magazine, and it actually falls open to the page with this recipe. Well, the challenge was the impetus I needed. As soon as I saw “shortbread” I immediately dug out the magaine and made sure that I had everything I needed. Since these are a layered cookie, they look quite impressive, especially with the darker middle which results from the finely chopped dates. Orange and dates are two ingredients that truly complement each other, and the pecans add a wonderful crunchiness to the cookie. We send cookies to family & friends, so I’m always looking for a cookie that can stand up to the shipping process; this cookie definitely passes the test. It’s sturdy and the flavor only improves over time. Additionally, this is a large batch cookie, so we had plenty to share, as well as some to keep; they are delicious with orange-flavored tea. If you’re looking for a new cookie to share, I encourage you to give this one a try.
Orange-Date-Nut Shortbread Printable recipe
Adapted from Southern Living Cookies
8 oz pitted dates
Zest of one orange
Juice of one orange
1 cup butter, softened
1 1/2 cups sugar
1 large egg
1 teaspoon vanilla
2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups pecans, toasted and finely chopped
Dough needs to chill before baking; preheat oven to 350 degrees when ready to bake.
Butter and line a 9×5 loafpan with parchment paper so that the parchment extends over the long side of the pan; set aside.
In a food processor, combine the dates, orange zest, and orange juice. Process until dates are finely chopped.
In a large bowl, cream butter and vanilla together until butter is creamy.
Add sugar and egg, beating until fully mixed.
In a small bowl, whisk together flour, baking powder, and salt.
Add flour to butter mixture, beating until well-combined.
Mix in pecans.
Divide dough into 3 portions.
Press one portion into the loaf pan.
Beat date mixture into another portion of the dough, and press onto the pecan mixture in the loaf pan.
Press remaining pecan portion onto the date portion.
Cover pan and chill for at least 2 hours.
Prepare baking pans by lining with parchment paper and preheating oven to 350 degrees.
Once chilled, remove layered dough from loaf pan.
Cut dough, lengthwise, into 4 pieces.
Cut each piece into 1/4″ slices.
Place pieces onto prepared baking pan, about 2″ apart.
Bake at 350 degrees for 9-10 minutes.
Allow to cool for 5 minutes before moving onto a rack.