More favorite Cookie Recipes and Secrets To Making Perfect Cookies. Also learn How To Have A Successful Holiday Cookie Exchange or Cookie Swap.
- 1 cup vegetable shortening*
- 1/4 cup butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup (firmly-packed) brown sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup dates, chopped
- 1/2 cup walnuts or your choice of nut, coarsely chopped
In a large bowl, cream vegetable shortening, butter, sugar, and brown sugar until light and fluffy; stir in eggs and vanilla extract. Add flour, salt, and baking soda; stir until well blended.
In a small bowl, combine dates and nuts until dates are coated with nuts; stir into cookie dough.
Shape cookie dough into a 2-inch wide logs, wrap in wax paper or plastic wrap, and refrigerate at least overnight. When it is rolled up, twist the ends tightly. Dough may be stored in the refrigerator for several days before using.
Preheat oven to 350 degrees F. Lightly grease cookie sheets.
When ready to bake, remove dough from the refrigerator. Using a sharp knife, cut cookie dough into 1/8-inch slices; place 1-inch apart onto prepared cookie sheets. Slice only what is to be baked, return remainder to refrigerator for baking as needed. Dough will last approximately 1 week in the refrigerator. Any longer storage, store in the freezer.
Bake 10 minutes or until light brown. Remove from oven and cool on wire racks.
* Butter may be substituted for the vegetable shortening.
Coconut Refrigerator Cookies: Omit vanilla extract and nuts. Add 1 teaspoon grated orange rind (zest), 1/4 teaspoon grated lemon rind (zest), and 1 tablespoon orange juice in first mixing stage. Stir 1 cup finely-cut coconut into dough.
Chocolate Refrigerator Cookies: Add 2 ounces melted chocolate in first mixing stage. Add 1/2 of flour mixture, then 2 tablespoons milk, mixing thoroughly. Add the remaining flour and mix well. Stir in nuts.
Holiday Cookies: Use granulated sugar instead of brown sugar. Add 1/2 cup finely-cut candied cherries and 2 tablespoons finely-cut citron. Use very finely-chopped toasted almonds instead of walnuts.
Lemon Walnut Cookies: Use granulated sugar instead of brown sugar. Omit vanilla extract and add 1 teaspoon grated lemon rind (zest) and 2 teaspoons lemon juice in first mixing stage.
Orange Pecan Refrigerator Cookies: Omit vanilla extract. Add 2 teaspoons grated orange rind (zest) and 1 teaspoon orange juice in first mixing stage. Use 1/2 cup finely-chopped pecans instead of walnuts.
Peanut Cookies: Use 1/2 cup very finely-chopped, salted peanuts instead of walnuts.
Toasted Almond Cookies: Add 1/4 teaspoon ground cinnamon in first mixing step. Use 1/2 cup very finely-chopped toasted almonds instead of walnuts.
Comments from Readers:
Thank you so much for sharing your Grandma Myers’ cookie recipe. I have made a bunch for my Myers Family Christmas Eve. My Grandma Myers was Allie Beatrice Myers. We will enjoy the cookies and the wonderful story. Merry Christmas to You and Your Family! – John Myers (12/21/15)
Categories:Christmas Cookies Dessert Recipes Heirloom Recipes Rolled Cookies & Cut Out Cookies Tea Cookies