Date Balls

     When I was a little girl, my mom and I used to bake date-filled cookies at Christmas time.  It was an old recipe that my great Aunt Clara brought over from England. What I remember most about those cookies was not the batter part, but of course the filling! I was thrilled to come across a recipe last year for a cookie with almost the exact ingredients as the filling. The only difference was the added rice cereal to keep the cookie together.
     These cookies are a little time-consuming, but if you don’t mind spending about an hour on them they are well worth it. Plus, since they are no-bake, you don’t have to count any oven time.
A plate of the finished product; expect about 4 dozen cookies.
The mixture boiling over the stovetop
After the rice cereal and walnuts have been added
A close-up view of the mixture
Measuring out the balls with my cookie scooper
Resting on the waxed paper
Shaking the date balls in the powdered sugar
You can shake several balls in the bag at a time and they won’t fall apart.
After being tossed in the powdered sugar.



Date Balls
Prep time
Cook time
Total time
Serves: 55
  • ½ cup butter
  • 8 oz. package chopped dates
  • 2 egg yolks
  • ¾ cup white sugar
  • 1 & ½ cups rice cereal
  • 1 cup chopped walnuts
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar for coating
  1. In a medium saucepan, over medium heat, bring butter, dates, egg yolks, and sugar to a boil.
  2. Boil 2 minutes, stirring constantly. Remove from heat and stir in rice cereal, walnuts, and vanilla.
  3. Let mixture in pan cool in refrigerator about 15 minutes. (Mixture should be cool enough to handle but still pliable).
  4. Roll into tablespoon-sized balls. Place on waxed paper to set.
  5. Put powdered sugar in a ziploc bag. Shake several balls at a time in the sugar to coat evenly. Remove from bag and place on waxed paper.

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