8 ounces margarine
8 ounces shortening
12 ounces granulated sugar
1 pound brown sugar
7 ounces eggs (about 4 total)
2 teaspoons vanilla
2 pounds all-purpose flour
2 teaspoons cream of tartar
2 teaspoons baking soda
8 ounces dates, finely chopped
8 ounces nuts, finely chopped
Yield: 8 dozen
1. Cream fats and sugars on medium speed for 5 minutes, using flat beater.
2. Add eggs and vanilla to creamed mixture. Mix on medium speed for 5 minutes.
3. Combine dry ingredients.
4. Add dry ingredients, dates, and nuts to dough. Mix on low speed until well blended.
5. Form dough into three 2-lb rolls, 2 inches in diameter. Wrap in waxed paper. Chill several hours.
6. Slice cookies 1/8 inch thick. Place on ungreased baking sheets.
7. Bake at 375°F for 8-10 minutes.
Yield: 8 dozen
8 ounces shortening
12 ounces granulated sugar
1 pound brown sugar
7 ounces eggs (about 4 total)
2 teaspoons vanilla
2 pounds all-purpose flour
2 teaspoons cream of tartar
2 teaspoons baking soda
8 ounces dates, finely chopped
8 ounces nuts, finely chopped
Yield: 8 dozen
1. Cream fats and sugars on medium speed for 5 minutes, using flat beater.
2. Add eggs and vanilla to creamed mixture. Mix on medium speed for 5 minutes.
3. Combine dry ingredients.
4. Add dry ingredients, dates, and nuts to dough. Mix on low speed until well blended.
5. Form dough into three 2-lb rolls, 2 inches in diameter. Wrap in waxed paper. Chill several hours.
6. Slice cookies 1/8 inch thick. Place on ungreased baking sheets.
7. Bake at 375°F for 8-10 minutes.
Yield: 8 dozen
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