| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | 72 | Servings | ||
INGREDIENTS
| 2 1/2 | c | All-purpose flour |
| 3/4 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 | ts | Ground cinnamon |
| 1/2 | ts | Ground cloves |
| 1 | c | Margarine — softened |
| 1 | c | Sugar |
| 3 | lg | Eggs |
| 1 | ts | Vanilla extract |
| 8 | oz | Dates — pitted, chopped |
| 1 | c | Black walnuts — chopped |
INSTRUCTIONS
1. Coarsely chop date and walnuts. 2. Sift together the flour, baking soda, salt, cinnamon and cloves; set aside. 3. Place softened margarine or butter into large mixer bowl. Add sugar, eggs and vanilla. Beat until smooth and fluffy using medium speed. Stir in flour mixture with a wooden spoon until well combined. Stir in dates and walnuts. Dough will be very stiff. 4. Cover tightly and refrigerate for 1 hour or more. 5. Drop by rounded teaspoonfuls, 2 inches apart, onto lightly greased cookie sheets. Bake in preheated 400-degree oven for 8-10 minutes or until lightly browned. Do not overcook. 6. Remove to wire rack and cool completely before storing. Yield: About 72 cookies. Recipe By : Jo Anne Merrill File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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