This year, I only baked four types of cookies instead of my usual five. Maybe there’s something wrong with me but I’m starting to not make any recipe the exact same way twice. Do you do that? I keep on wanting to improve on them, tinkering, tinkering. So this year, my date bars were due for that tune up.
I have a funny story to tell you about my date bar post from a couple of years ago, when I first started this blog and posted the recipe. It was also about this time, right before New Year’s Eve. That one post got a ginormous amount of hits. Hint: DATE BARS – right before New Year’s Eve… very funny.
So here’s the change I made, which is small, but made an enormous difference. Everyone said, “Best I’d ever made!!”
I took a lesson learned from making homemade cornbread, in that you should let the batter rest for 5 minutes, in your baking pan right before you put it in the oven to bake, in order to let the baking powder do its thing and rise.
Because these date bars have only a quarter cup of flour in them and 2 eggs, there really isn’t much batter to speak of, yet you want a little cake around them to make it be like a bar cookie and not just totally dates. So I let this resting time happen and yes!! They did rise more and this bar cookie was much better!
So here is the revised recipe for my date bars. This recipe is originally from my mom and has been in the family for more than 70 years! I bet it’s been made every year by someone in our tribe for at least that length of time. (yikes – I’m just realizing this now!)
I hope these date bars will become a tradition in your home. They’re easy to make, use the in-season super fresh dates that are out now and are super delicious.
Serve with LOVE and a hot cup of coffee or a luscious glass of dessert wine. Enjoy!!
DATE BARS – makes 24 bars
2 large eggs
1 cup powdered sugar
1 Tbs. melted unsalted butter
1/4 cup cake flour
1/4 tsp. salt
1/2 tsp. baking powder
1 cup chopped dates
3/4 cup chopped walnuts
1 tsp. vanilla
More sifted powdered sugar to roll the bars in
Preheat oven to 325 degrees. Grease an 8” or 9” square pan. I use a 9” glass Pyrex pan.
Beat 2 eggs a long time until very light and fluffy. Add the powdered sugar and melted butter.
Sift together the cake flour, salt and baking powder and add gradually to egg mixture on a low speed. Then add the vanilla, dates and nuts. Stir well. Pour evenly into your prepared pan and let sit on the counter for 5 minutes before putting in the oven. This allows for the baking powder to do its work.
Bake for approximately 25 minutes, until nicely browned and a toothpick inserted in the center comes out clean.
Let cool completely. Cut into 24 bars and roll each one in powdered sugar. Store in a wax paper lined tin. Make sure the tin closes tight to insure freshness!
Happy New Year to you all!! Wishing you LOVE, peace, joy and prosperity for 2016!
