Christmas Casserole Cookies
Delightful and Easy Christmas Casserole Cookies with Nuts, Dates, and a Hint of Almond
Delightful and Easy Christmas Casserole Cookies with Nuts, Dates, and a Hint of Almond
- Carbohydrate 393.74070014199 g
- Cholesterol 9.8 mg
- Fat 94.088775 g
- Fiber 29.8192495679855 g
- Protein 44.237425 g
- Saturated Fat 22.380575 g
- Serving Size 1 1 recipe (831g)
- Sodium 444.15 mg
- Sugar 363.921450574005 g
- Trans Fat 7.38370250000001 g
- Calories 2447 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C).
- In a mixing bowl, beat eggs with an electric mixer. Add 1 cup sugar and beat well. Blend in nuts, dates, vanilla, coconut and almond extract. Transfer mixture to an ungreased 2 quart casserole.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes. Remove the mixture from the oven while still hot and beat well with a wooden spoon. Cool until the mixture can be handled then form into small balls and roll in the 1/4 cup remaining sugar.
A glance at the ingredients reveals a standard mix of eggs, sugar, nuts, and dates, but it omits the crucial physical transformation that happens inside the baking dish. Baking this dense mass directly in a two-quart casserole rather than on flat sheets creates a distinct interior texture that requires immediate post-oven intervention. Professional execution relies entirely on timing the vigorous agitation while the pan is still piping hot.
- Bake the mixture at 350 degrees Fahrenheit for exactly 30 minutes until the edges are set.
- Vigorously beat the hot baked mass immediately using a wooden spoon to break down the coagulated eggs and bind the coconut and dates.
- Allow the mixture to cool only until it reaches a safe temperature for bare-hand manipulation before shaping.
- Roll the formed balls quickly in the reserved white sugar to ensure a uniform crystal coating.
- Store the finished pieces in an airtight container at room temperature for up to five days.
The chemical interaction between the almond and vanilla extracts relies on the natural fruit sugars in the chopped dates to soften their volatile aromatic compounds. Fat from the flaked coconut and walnuts stabilizes the egg protein matrix during the half-hour bake.
