Grandma Orcutts Date Cookies Recipes

Steps:

• Preheat oven to 350°. Cream shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in water. In another bowl, whisk together flour, baking soda, cinnamon and salt; add to creamed mixture, and mix well. Stir in oats, raisins and walnuts. , On a surface sprinkled with additional sugar, roll dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. cookie cutter in desired shapes. Place 2 in. apart on greased baking sheets. Bake until set, 12-15 minutes. Remove to wire racks to cool.

Steps:

• Cream fat and sugar.
• Add the rest of the ingredients and mix.
• Chill for 2 hours or longer.
• Break bits of dough and flatten down with glass, 3 inches apart on greased baking sheet.
• Flatten with knife which has been dipped in cold water.
• Put 1/2 walnut or pecan on top.
• Bake for 10 minutes in moderate oven.

Steps:

• Mix in a sauce pan the dates, sugar and TBSP of flour, water, and lemon juice. Cook this for about 5 minutes on a medium heat, until all are blended well.
• Mix together the shortening, sugar, and eggs.
• Stir in the 2 Tbsps. thick cream and l teaspoons vanilla.
• Sift together the 2 1/2 cups of flour, baking soda and salt. Add to shortening mix to form dough.
• Chill dough for at least 1 to 2 hours.
• Roll out dough in thin layers in small batches and cut with round cookie cutter.
• Put mixture (about a tbsp.) in the center between 2 thin cookies pressed together.
• Bake at 350 degrees on lightly greased sheet pan for 8-10 minutes or until bottoms are lightly browned.

Steps:

• In a large bowl, cream together the shortening and brown sugar until smooth. Beat in the eggs one at a time them stir in the vanilla. Sift together the flour, baking soda and cream of tartar, gradually stir into the creamed mixture until well blended. Using your hand or a large wooden spoon, stir in the dates and walnuts. If your dates have clumped together, you can toss them with a little bit of the flour.
• Divide the batter into two pieces and roll them into logs about 2 inches in diameter. Wrap them in waxed paper or plastic wrap and chill for at least 8 hours or overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.
• Remove the logs from the refrigerator and unwrap them. Using a sharp knife, cut each one crosswise into 1/4 inch slices. Place the rounds onto the prepared cookie sheets 2 inches apart.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheets for 5 minutes before removing to a wire rack to cool completely.

Steps:

• In a large bowl, cream together the shortening and brown sugar until smooth. Beat in the eggs one at a time them stir in the vanilla. Sift together the flour, baking soda and cream of tartar, gradually stir into the creamed mixture until well blended. Using your hand or a large wooden spoon, stir in the dates and walnuts. If your dates have clumped together, you can toss them with a little bit of the flour.
• Divide the batter into two pieces and roll them into logs about 2 inches in diameter. Wrap them in waxed paper or plastic wrap and chill for at least 8 hours or overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.
• Remove the logs from the refrigerator and unwrap them. Using a sharp knife, cut each one crosswise into 1/4 inch slices. Place the rounds onto the prepared cookie sheets 2 inches apart.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheets for 5 minutes before removing to a wire rack to cool completely.

Steps:

• In a large bowl, cream together the shortening and brown sugar until smooth. Beat in the eggs one at a time them stir in the vanilla. Sift together the flour, baking soda and cream of tartar, gradually stir into the creamed mixture until well blended. Using your hand or a large wooden spoon, stir in the dates and walnuts. If your dates have clumped together, you can toss them with a little bit of the flour.
• Divide the batter into two pieces and roll them into logs about 2 inches in diameter. Wrap them in waxed paper or plastic wrap and chill for at least 8 hours or overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.
• Remove the logs from the refrigerator and unwrap them. Using a sharp knife, cut each one crosswise into 1/4 inch slices. Place the rounds onto the prepared cookie sheets 2 inches apart.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheets for 5 minutes before removing to a wire rack to cool completely.