Aunt Irene'S Cookies
A delightful batch of spiced raisin and date cookies featuring warm cinnamon, nutmeg, and cloves. These flavorful treats are perfect for cozy afternoons or holiday gatherings, offering a perfect balance of sweetness and aromatic spices that appeal to both kids and adults alike.
Ingredients
Instructions
- Cream the shortening and brown sugar together until smooth and fluffy.
- Add the well beaten eggs and vanilla, mixing well.
- Sift together the flour, soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the creamed mixture, alternating with sour milk, and mix until well combined.
- Stir in the raisins and chopped dates.
- Drop teaspoonfuls of dough onto a greased cookie sheet.
- Bake at 350°F (175°C) for 10 to 12 minutes or until golden brown.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of shortening. You can also substitute the raisins with dried cranberries or apricots for a different twist. If you don't have sour milk, you can make your own by adding a tablespoon of vinegar or lemon juice to regular milk and letting it sit for a few minutes. This recipe is perfect for using up pantry staples.
Serving Suggestions
These cookies are delightful served warm with a glass of milk or a cup of coffee. They also make a great addition to a dessert platter alongside Mrs. Addie'S Banana Bread or Granny'S Cake And Topping for a sweet treat spread. For a fun twist, try topping them with a scoop of Mag'S Homemade Ice Cream for a delicious dessert.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh for longer, you can freeze the cookies. Just place them in a freezer-safe bag or container, and they can last for up to three months. To reheat, simply warm them in the oven for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Irene'S Cookies contains roughly 356 calories, with 3g protein, 34g carbohydrates, and 23g fat. It is an excellent source of dietary fiber (30% of the Daily Value), and a good source of iron. It also contributes 8g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the texture might be denser. If you want to maintain a lighter cookie, consider using a mix of all-purpose and whole wheat flour.
What can I use if I don't have shortening?
You can substitute shortening with an equal amount of unsalted butter or coconut oil. This will provide a slightly different flavor and texture, but the cookies will still turn out delicious.
Can I make these cookies ahead of time?
Absolutely! You can prepare the dough ahead of time, shape it into balls, and freeze them. When ready to bake, simply place them on a baking sheet and add a couple of extra minutes to the baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).