Date Bars + Swedish Ginger Cookies

This classic comes from The Gourmet Cookie Book: The Single Best Recipe from Each Year 1941-2009

This was the first postwar cookie to appear in Gourmet (in 1945), which makes it momentous. Moist, chewy, and sweet, they will remind you of something your grandmother might have made for the holidays.

And speaking of holidays, The Gourmet Cookie Book is available at Hammertown and would make a wonderful gift for that baker you love!


  • 14 Graham Crackers
  • 1/2 teaspoon salt
  • 1-1/2 teaspoon baking powder
  • 1-3/4 cups chopped dates
  • 1 cup broken walnut meats
  • 3 eggs
  • 1 cup brown sugar
  • Powdered sugar


1. Crumble 14 graham crackers (1 ½ cups) fine (in 1945 they would have used a rolling pin and wax paper — today your food processor would do nicely) and mix with the salt and baking powder.

2. Add chopped dates and walnut meats.

3. Beat 3 eggs well and gradually add the brown sugar, then beat in the first mixture of dry ingredients.

4. Pour into a well-greased square 9″ baking pan and bake 20 to 25 minutes at 375 degrees.

5.  Cut while warm and sprinkle with powdered sugar.

Makes 3 dozen square bars