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Export 7 ingredients for grocery delivery
Step 1
In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together the butter and sugar on low speed until well combined, about 2 minutes.
Step 2
Add the eggs, one at a time, and beat until they are thoroughly incorporated, about 30 seconds per egg.
Step 3
After the last egg has been added add the vanilla and stir to mix. The mixture may look slightly broken at this stage. This is normal.
Step 4
Add the flour, baking soda, and salt. Mix on low speed until the flour is almost absorbed by the butter.
Step 5
Then add the pecans and dates and mix until everything is well distributed. Cover the dough with plastic and chill for at least 2 hours or overnight.
Step 6
Heat the oven to 350°F and line two baking sheets with baking parchment. Scoop the chilled dough by rounded tablespoons onto the prepared baking sheet leaving at least 2 inches between each cookie to allow for spread.
Step 7
Bake for 8-10 minutes, or until the cookie is puffed, looks dry all over, and the edges are golden brown. Remove from the oven and cool for 5 minutes on the pan before transferring to a wire rack to cool completely.
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