Prep 20 mins
Cook 15 mins
This is on my families "must bake for the holidays" cookie list. This recipe was given to my mother in the 1950's and we haven't changed a thing except we now use white wine instead of red. The red wine would make the cookies a not so nice looking color which was a turn off, but with the white, they come out perfect. It sounds complicated, but once you have your ingredients prepped, it's easy. I usually chopped the dates and walnuts (or you can buy them already chopped) before I start which helps to cut back the time. The type of white wine really doesn't matter much. I use a nice white Rhine or Sauterne cooking wine, but I think anything goes. You will get a lot of cookies. I usually get at least 6 plus dozen per batch.
- 1 1⁄2 cups sugar
- 1⁄2 lb butter
- 3 cups all-purpose flour
- 1 lb walnuts
- 1 lb dates
- 1 cup raisins
- 4 eggs
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 4 ounces white wine
- Set oven to 325degrees.
- If using whole dates and walnuts, chopped them. They don't need to be chopped real small, about the same size as the raisins or even a little larger is good. Set aside.
- Cream the sugar and butter. Add the eggs and mix well.
- Stir the baking soda into the 4 oz. of wine until it dissolves.
- Add the flour, the wine mixture and the cinnamon to the sugar.
- At this point, I use a wooden spoon to continue.
- Add all the walnuts, dates, raisins and vanilla and stir by hand until mixed well. Batter will be soft and loaded with the fruit and nuts.
- Drop by tsp on to a cookie sheet and bake till edges are brown.