Date-Nut Refrigerator Cookies

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.

Ready In:
2hrs 54mins
Yields:
Units:

ingredients

directions

  • 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.
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@Laura2of7
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@Laura2of7
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"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."
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  1. Laura2of7
    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.
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