Quick Cherry Date Cookies Recipe

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Quick Cherry Date Cookies Recipe

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My mother made these festive drop cookies as far back as I can remember-80 years at least. We called them "the Christmas cookies", maybe because they're so full of fruit and nuts.
MAKES:
63 servings
TOTAL TIME:
Prep: 25 min. + cooling
MAKES:
63 servings
TOTAL TIME:
Prep: 25 min. + cooling

Ingredients

  • 1 cup shortening
  • 1-1/2 cups packed brown sugar
  • 3 eggs
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 tablespoons hot water
  • 1 cup chopped walnuts
  • 1/2 cup chopped dates
  • 1/2 cup quartered maraschino cherries

Directions

In a bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, cinnamon and salt; add to creamed mixture alternately with water. Stir in walnuts, dates and cherries.
Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 8-9 minutes or until golden brown. Remove to wire racks to cool. Yield: 10-1/2 dozen.
Editor's Note: To make 5 dozen larger cookies, drop dough by rounded tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake for 9-10 minutes.
Originally published as Cherry Date Cookies in Country Woman Christmas Annual 2003, p44

Nutritional Facts

2 each: 88 calories, 4g fat (1g saturated fat), 10mg cholesterol, 45mg sodium, 11g carbohydrate (7g sugars, 0 fiber), 1g protein.

  • 1 cup shortening
  • 1-1/2 cups packed brown sugar
  • 3 eggs
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 tablespoons hot water
  • 1 cup chopped walnuts
  • 1/2 cup chopped dates
  • 1/2 cup quartered maraschino cherries
  1. In a bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, cinnamon and salt; add to creamed mixture alternately with water. Stir in walnuts, dates and cherries.
  2. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 8-9 minutes or until golden brown. Remove to wire racks to cool. Yield: 10-1/2 dozen.
Editor's Note: To make 5 dozen larger cookies, drop dough by rounded tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake for 9-10 minutes.
Originally published as Cherry Date Cookies in Country Woman Christmas Annual 2003, p44

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