Date Fingers Recipe


Difficulty LevelEasyCourse
Main Ingredient


 Butter1 Cup (16 tbs)
 Sugar2 Cup (32 tbs)
 Baking soda1 Teaspoon
 Water2 Teaspoon
 Pitted dates8 Ounce (1 package)
 Flour3 Cup (48 tbs), sifted
 Cinnamon1 Teaspoon
 Nutmeg1 Teaspoon
 Pumpkin spice1 Teaspoon
 Ground cloves1⁄4 Teaspoon
 Salt1 Dash
 Chopped walnuts1 Cup (16 tbs)
 Sugar2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 6332 Calories from Fat 2459

% Daily Value*

Total Fat 278 g428.4%

Saturated Fat 128.4 g642%

Trans Fat 0 g

Cholesterol 1118.2 mg

Sodium 1743.1 mg72.6%

Total Carbohydrates 910 g303.3%

Dietary Fiber 44.8 g179.1%

Sugars 577.6 g

Protein 85 g170.7%

Vitamin A 128.3% Vitamin C 5.7%

Calcium 46.2% Iron 156.1%

*Based on a 2000 Calorie diet


Using an electric mixer, cream together butter and 2 cups sugar. Continue beating until mixture is light and fluffy. Add eggs one at a time, beating well after each addition.
In a cup, combine baking soda and water. Mix well to break up any lumps. Pour into creamed mixture and beat.
Snip the dates into small pieces with scissors. (Snipping with scissors is easier than chopping dates with a knife.) Add dates to creamed mixture and beat.
Sift together flour, cinnamon, nutmeg, pumpkin spice, cloves, and salt. With the mixer beating, gradually add the flour mixture to the creamed mixture, being sure to combine well. Beat in nuts. Chill dough for 2 hours.
Preheat oven to 350°.
Divide dough into 6 equal parts. On a lightly floured board, form each piece of dough into a roll 10" long by 3/4" in diameter. Place 2 rolls on each ungreased cookie sheet. Flatten rolls to a 1/4" thickness. Sprinkle with sugar.
Bake at 350° for 15 minutes. Remove from oven and immediately make diagonal slices 1 1/2" apart to form fingers. Remove date fingers from cookie sheet and cool on wax paper. When cool, store in an air tight container in a cool dry place.