A classic, old-fashioned drop cookie packed with an incredible amount of dates, raisins, and nuts. These “rocks” are dense, chewy, and full of warm spice flavor, making them a perfect holiday or lunchbox treat.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1½ cups | Flour |
| ⅔ cup | Shortening |
| ¼ tsp | Baking Soda |
| 1 cup | Brown Sugar, packed |
| ½ tsp | Baking Powder |
| 2 | Eggs, Slightly Beaten |
| ¼ tsp | Salt |
| ½ tsp | Cloves |
| 1 tsp | Cinnamon |
| ½ tsp | Allspice |
| 2 Tbsp | Sherry or Brandy |
| 2 cups | Chopped Dates |
| 2 cups | Raisins |
| 2 cups | Broken Nuts |
Instructions
- Preparation: Preheat your oven to 375°F. Grease your cookie sheets.
- Mix Dry Ingredients: In a medium bowl, sift together the flour, baking soda, baking powder, salt, cloves, cinnamon, and allspice.
- Cream Wet Ingredients: In a large bowl, cream the shortening. Gradually add the brown sugar and continue to beat until light and fluffy. Add the slightly beaten eggs and mix well.
- Combine: On low speed, add the dry ingredients to the creamed mixture alternately with the sherry or brandy, beginning and ending with the dry ingredients.
- Add Fruit & Nuts: By hand, fold in the chopped dates, raisins, and broken nuts.
- Chill: Cover the dough and chill for at least one hour until firm.
- Bake: Drop by teaspoonfuls 2 to 3 inches apart on the greased cookie sheets. Bake for 12 to 15 minutes.
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