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Harriet Riggs Date Cookies

Harriet Riggs Date Cookies
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Yield: Makes 6 dozen.

A good tea cookie. Watch carefully during baking to prevent burning.

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  • 3/4 cup shortening
  • 2 cups light brown sugar packed
  • 2 eggs
  • 1 teaspoon vanilla
  • 3 cups flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda


Cream shortening and brown sugar; stir in eggs and vanilla, and beat well. Combine flour, cream of tartar, and baking soda, and add to egg mixture. Chill dough for 45 minutes. Roll dough into a long strip 5 inches wide and spread with the filling (below). Roll up dough lengthwise (like a jelly roll) and cut crosswise into 3 sections. Wrap each section in waxed paper and chill for several hours, or freeze. To bake, cut cookies into 3/8-inch slices, and bake at 375 degrees F for 8 to 10 minutes.



  • 1 package chopped dates
  • 1 cup chopped walnuts or pecans
  • 1/2 cup sugar
  • 1/2 cup water


Combine all ingredients and cook until mixture thickens, about 5 to 8 minutes. Cool, spread on cookie dough, and proceed as directed.
Updated Wednesday, December 12th, 2007

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