| 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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