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    You are in: Home / Recipes / Natasha's Railroad Cookies Recipe
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    Natasha's Railroad Cookies

    Total Time:

    Prep Time:

    Cook Time:

    48 mins

    40 mins

    8 mins

    ForeverMama's Note:

    I make these every Christmas and they always disappear! If there is anyone in your family or set of friends who is lactose intolerant, these are perfect.

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    Units: US | Metric


    Cookie Dough


    1. 1
      For Filling:.
    2. 2
      Combine dates, granulated sugar and water in a medium saucepan; bring to boiling. Reduce heat and simmer, stir over medium-low heat for 3 minutes or until water is absorbed and mixture is thick, stirring constantly to prevent scorching. Stir in vanilla and ground nuts. Cool.
    3. 3
      Beat shortening, granulated sugar, and brown sugar in a very large mixing bowl. Add eggs and vanilla; beat well. Stir together 2 cups of flour, the baking soda, cinnamon, cream of tartar, and salt in a medium bowl. Add to sugar mixture; beat well. Beat or stir in the remaining flour to make a firm dough. Divide dough into two portions; wrap and chill until easy to handle.
    4. 4
      Roll half of the dough on a lightly floured surface into a 13x9 inch rectangle and 1/4 inch thick. Spread with half of the filling. Roll up jelly-roll style, starting from one long edge. Cover the roll with plastic wrap and refrigerate for 2-24 hours. Repeat with remaining dough and filling.
    5. 5
      Slice and roll into 1/4 inch thick slices. Place about 2 inches apart on a lightly greased cookie sheet. Bake in a 350 degree Fahrenheit oven about 8 minutes or till lightly browned. Cool on wire rack. Store in tightly covered container.

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    Nutritional Facts for Natasha's Railroad Cookies

    Serving Size: 1 (2062 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 130.9
    Calories from Fat 39
    Total Fat 4.4 g
    Saturated Fat 1.0 g
    Cholesterol 9.3 mg
    Sodium 45.3 mg
    Total Carbohydrate 22.1 g
    Dietary Fiber 0.7 g
    Sugars 15.0 g
    Protein 1.3 g

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