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Date Pecan Caps

Date Pecan Caps

[Photograph: Carrie Vasios]

In these unique cookies, a sweet cream cheese dough is topped by a chewy, light pecan-date meringue.

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

Date Pecan Caps

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About This Recipe

Yield:makes 24 cookies
Active time:20 minutes
Total time:45 minutes
Special equipment:electric beater, food processor, mini-muffin tin
This recipe appears in: Cookie Monster: Date Pecan Caps

Ingredients

  • 8 ounces cream cheese, softened
  • 8 tablespoons (1 stick) unsalted butter, at room temperature, plus more for buttering muffin tins
  • 1 cup (about 5 ounces) flour
  • 1 cup dates, pitted
  • 1 cup chopped pecans
  • 1 cup (about 7 ounces) sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs, separated

Procedures

  1. 1

    Adjust oven rack to upper middle position and preheat oven to 325°F. Butter two 12-cup mini-muffin tins.

  2. 2

    In a medium bowl, beat together cream cheese and butter with a wooden spoon until fluffy, about 2 minutes. Beat in flour until combined. Using floured hands (dough will be sticky) divide dough among muffin cups, pressing down on bottom and sides of dough to create shells. Let chill in refrigerator while making filling.

  3. 3

    In the bowl of a food processor, combine dates, pecans, sugar, vanilla, and egg yolks. Pulse until almost smooth; set aside. In a medium bowl, beat egg whites until stiff peaks form. Fold egg whites into date mixture.

  4. 4

    Fill each cup 2/3 way full with date mixture. Bake until caps are golden and tops have puffed and darkened, about 25 minutes. Let cool for 15 minutes in pan, then remove to a wire rack to finish cooling.

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