Prep 2 hrs 30 mins
Cook 24 mins
Melt-in-the-mouth, rich & crispy. Mix when convenient...slice and bake when convenient. Adapted from Betty Crocker's Picture Cook Book (1950 Edition). The original recipe called for shortening, but l prefer unsalted butter. You could use any solid fat, like coconut oil or even lard. That's up to you. Cooking time is for the entire batch, 2 dozen at a time. Prep time includes 2 hours for chilling. You may need more.
- 2 3⁄4 cups sifted all-purpose flour
- 1⁄2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 cup unsalted butter, softened
- 1⁄2 cup white sugar
- 1⁄2 cup brown sugar
- 2 eggs
- 1 1⁄2 teaspoons vanilla
- 1⁄2 cup finely-chopped nuts
- 1⁄2 cup finely-chopped dates
- Sift together the flour, soda, salt and cinnamon. Toss the dates with a small amount of the flour mixture (to prevent sticking) and set aside.
- ln a large bowl, cream the butter with the sugars until smooth. Add the eggs and vanilla and mix thoroughly.
- Mix in the dry ingredients and combine thoroughly.
- Stir in the nuts and dates.
- With your hands, press and mold the dough into a long, smooth roll about 2 1/2 inches in diameter. Wrap in waxed paper, twisting the ends to hold the roll in shape. Chill until firm - several hours or overnight. (To speed up the chilling process, place in freezer.).
- Preheat oven to 400 degrees F. (Moderately hot).
- With a thin, sharp knife cut into thin slices 1/16" to 1/8" thick. Place on ungreased baking sheet, slightly apart.
- Bake until lightly browned, about 6 to 8 minutes.