Total Time
2hrs 8mins
Prep 2 hrs
Cook 8 mins

mulling spice is often packed loose in small bags or packages..you will need about 2 tbls mulling spice for this recipe

Ingredients Nutrition

Directions

  1. in a small saucepan, combine coconut milk and mulling spice.
  2. Bring just to boiling; reduce heat to low.simmer, covered over low heat for 5 minutes.
  3. strain mixture through a fine mesh sieve; discard mulling spice.
  4. reserve 2 tbls of the spiced coconut milk mixture, cover and chill for use in frosting.
  5. add chopped dates to remaining mixture -- cover date mixture and set aside.
  6. for cookie dough.
  7. in a large mixing bowl, beating shortenig and butter with an electric mixer on medium to high speed for 30 seconds.
  8. add granulated sugar, cream of tartar, baking soda and salt; beat until combined.
  9. beat in eggs until combined. Beat in as much flour as you can.
  10. stir in any remaining flour.
  11. stir in the date mixture.
  12. cover and chill for 2-4 hours or until easy to handle.
  13. preheat oven to 375*.
  14. shape dough into 1" balls.
  15. place balls 2" apart on an ungreased cookie sheet.bake in preheated oven for 8-10 minutes or until lightly browned.
  16. transfer cookies to a wire rack and cool.
  17. meanwhile to prepare frosting -- in a small bowl, stir together powdered sugar and reserved coconut milk mixture.
  18. add enough milk (1-2 tsps) to make a frosting of desired consistency.
  19. spread or drizzle cooled cookies with frosting.if desired.sprinkle with toasted coconut.
  20. to store cookies, place them in layers seperated by waxed paper in an airtight container, cover.
  21. store at room temperature for up to 3 days or freeze unfrosted cookies up to 3 minths.
  22. thaw cookies and then frost.

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