“Melt-in-the-mouth, rich & crispy. Mix when convenient...slice and bake when convenient. Adapted from Betty Crocker's Picture Cook Book (1950 Edition). The original recipe called for shortening, but l prefer unsalted butter. You could use any solid fat, like coconut oil or even lard. That's up to you. Cooking time is for the entire batch, 2 dozen at a time. Prep time includes 2 hours for chilling. You may need more.”
2hrs 54mins
72 cookies

Ingredients Nutrition


  1. Sift together the flour, soda, salt and cinnamon. Toss the dates with a small amount of the flour mixture (to prevent sticking) and set aside.
  2. ln a large bowl, cream the butter with the sugars until smooth. Add the eggs and vanilla and mix thoroughly.
  3. Mix in the dry ingredients and combine thoroughly.
  4. Stir in the nuts and dates.
  5. With your hands, press and mold the dough into a long, smooth roll about 2 1/2 inches in diameter. Wrap in waxed paper, twisting the ends to hold the roll in shape. Chill until firm - several hours or overnight. (To speed up the chilling process, place in freezer.).
  6. Preheat oven to 400 degrees F. (Moderately hot).
  7. With a thin, sharp knife cut into thin slices 1/16" to 1/8" thick. Place on ungreased baking sheet, slightly apart.
  8. Bake until lightly browned, about 6 to 8 minutes.

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