Michigan Rocks

"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."
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Ready In:
6 dozen




  • 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.

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Although I am Italian, I love to cook many different foods. My husband and I had a very successful restaurant in our small historic town and we would do many different specialty night. I had a chef, but most of the menu items were things I have grown up eating or have made throughout my life time. I love entertaining and feeding people. I have two young grandchildren who I enjoy. Cooking runs in the family. From the time I was born I remember going to my "nonna's" for Sunday Italian meals. Homemade everthing. She and my mother and aunt would spend hours preparing the food.
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