Return to Content

Harriet Riggs Date Cookies

Harriet Riggs Date Cookies
0 votes, 0.00 avg. rating (0% score)
by

Yield: Makes 6 dozen.

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

Dough:

Ingredients:

  • 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

Instructions:

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.

Filling:

Ingredients:

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

Instructions:

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
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

fall-eguide-2014-600x350