Date Nut Icebox Cookies Recipe

4.5 2
Date Nut Icebox Cookies Recipe
Date Nut Icebox Cookies Recipe photo by Taste of Home
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Date Nut Icebox Cookies Recipe

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4.5 2
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A dear friend shared this recipe with me many years ago. They've become a much-requested treat at my house, so it's a good thing the recipe yields a big batch!
MAKES:
48 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min./batch
MAKES:
48 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min./batch

Ingredients

  • 1 cup butter, softened
  • 1 cup shortening
  • 2-1/2 cups sugar
  • 2 large eggs
  • 1-1/2 teaspoons vanilla extract
  • 1 tablespoon light corn syrup
  • 5 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup finely chopped walnuts
  • 1 cup finely chopped dates

Directions

In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and corn syrup. Combine the flour, salt and baking soda; gradually add to the creamed mixture and mix well. Stir in walnuts and dates.
Shape into four 6-in. rolls; wrap each in plastic wrap. Refrigerate overnight.
Unwrap and cut into 1/4-in. slices. Place 2-1/2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Cool for 2-3 minutes before removing to wire racks. Yield: about 8 dozen.
Originally published as Date Nut Icebox Cookies in Best of Country Cookies 1999, p92

Nutritional Facts

2 each: 188 calories, 10g fat (4g saturated fat), 19mg cholesterol, 118mg sodium, 24g carbohydrate (13g sugars, 1g fiber), 2g protein.

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  • 1 cup butter, softened
  • 1 cup shortening
  • 2-1/2 cups sugar
  • 2 large eggs
  • 1-1/2 teaspoons vanilla extract
  • 1 tablespoon light corn syrup
  • 5 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup finely chopped walnuts
  • 1 cup finely chopped dates
  1. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and corn syrup. Combine the flour, salt and baking soda; gradually add to the creamed mixture and mix well. Stir in walnuts and dates.
  2. Shape into four 6-in. rolls; wrap each in plastic wrap. Refrigerate overnight.
  3. Unwrap and cut into 1/4-in. slices. Place 2-1/2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Cool for 2-3 minutes before removing to wire racks. Yield: about 8 dozen.
Originally published as Date Nut Icebox Cookies in Best of Country Cookies 1999, p92

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