Menu

The Date Walnut Double Decker Cookie (1972)

Note: This article may feature affiliate links to Amazon.com or other companies. Qualifying purchases made via these links may earn us a small commission at no additional cost to you. Find out more here.

Introducing The Date Walnut Double Decker.

It’s a fancy new bar cookie that really shows off the delicious ingredients it’s made of. There’s a buttery, pastry layer topped by a moist, chewy layer filled with Dromedary Dates and Diamond Walnuts. You’ll find these two naturally nutritious ingredients together in many a favorite family recipe — in cakes, cookies, candies and breads. It’s that traditional flavor combination, Diamond Walnuts and Dromedary Dates, that makes this Double Decker so special.

Pastry Layer: 1-1/4 cups sifted all-purpose flour; 1/3 cup granulated sugar; and 1/2 cup butter or margarine. Combine flour, sugar and butter and blend to fine crumbs. Pack into bottom of greased 9-inch square pan. Bake at 350 F about 20 minutes, until edges are lightly browned.

Top Layer: 1/3 cup light brown sugar, packed; 1/3 cup granulated sugar; 2 eggs; 1 teaspoon vanilla extract; 2 tablespoons all-purpose flour; 1 teaspoon baking powder; Vz teaspoon salt; 1/4 teaspoon ground nut-meg; 1 cup chopped Diamond Walnuts; 1 (8-oz.) package Dromedary Pitted Dates, snipped, or Dromedary Chopped Dates; powdered sugar. Combine the sugars, eggs and vanilla, and beat together well. Sift flour with baking powder, salt and nutmeg, and add to first mixture. Stir in Diamond Walnuts and Dromedary Dates. Turn batter into pan over hot baked pastry layer. Bake at 350 F about 20 minutes longer. Cool in pan, sprinkle top with powdered sugar, then cut into bars.

Makes 18 bar cookies, (about 2-3/4 x 1-3/8 inches)

Date Walnut Double Decker-recipe-1972

More stories you might like

See our books

2 Responses

  1. I am sooooooooooooooo happy to find this recipe..I make it a few times a year but esp at holiday time. Misplaced it and have been taking the house apart looking for it. Hooray for finding it here. Thanks.

  2. I cut this recipe out of a magazine in 1971. Made it many many times, but through life somehow lost track of it and here it is again. My same husband from so long ago is still my husband and loves these. I am going to make them tomorrow.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Pin It on Pinterest

join the fun

Don’t miss out on the latest and greatest vintage stuff!

Sign up for our free weekly newsletter here.