| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy, Grains |
|
Cookies |
50 |
Servings |
INGREDIENTS
| 1/2 |
c |
Vegetable shortening |
| 1 |
c |
Sugar |
| 2 |
lg |
Eggs |
| 2 |
ts |
Vanilla extract |
| 1/4 |
c |
Sour cream |
| 2 |
c |
Flour |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Cinnamon |
| 1 |
ts |
Ground cloves |
| 1 |
ts |
Ground allspice |
| 2 |
c |
Walnuts; chopped |
| 2 |
c |
Dates; finely chopped |
INSTRUCTIONS
Preheat oven to 375 degrees, and grease some cookie sheets. Cream the
shortening and sugar together. Add the eggs and vanilla, and beat until
smooth and blended, then beat in the sour cream. Combine the flour, baking
powder, baking soda, salt, cinnamon, cloves and allspice, then stir and
toss them together. Add to the first mixture, and beat until completely
mixed. Add the nuts and dates, and mix well. Drop heaping teaspoonsful of
the dough about 2" apart on the prepared cookie sheets. Bake for about 12
minutes, until the cookies are delicately browned around the edges.
Transfer to racks to cool completely.
Recipe by: Helen Jolly (MDFD30E)
Posted to recipelu-digest Volume 01 Number 324 by PookyPook@aol.com on Nov
28, 1997
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