Mom'S Date Cookies
Sweet and chewy date cookies with a hint of vanilla, perfect for satisfying cravings or sharing with friends and family. A nostalgic treat with simple, wholesome ingredients.
Ingredients
Instructions
- Sift together the flour, baking powder, and salt.
- Cream the shortening until smooth.
- Gradually stir in the sugar into the creamed shortening.
- Add the unbeaten egg and sliced dates to the mixture.
- Mix well to combine all ingredients.
- Add milk and vanilla to the mixture.
- Stir in the dry ingredients until just combined.
Tips & Substitutions
For a richer flavor, consider using butter instead of shortening. If you prefer a nutty taste, adding chopped walnuts or pecans can enhance the cookies. If you don't have sliced dates, finely chopped dried apricots or raisins can serve as a substitute. Remember to mix the ingredients gently to avoid tough cookies, similar to techniques used in other American recipes like 'Never Fail Refrigerator Dough'.
Serving Suggestions
These cookies are delightful on their own, but you can serve them with a glass of cold milk or a cup of tea for a cozy afternoon snack. For a festive touch, consider pairing them with Sharon's Waldorf Salad at a gathering. They also make a great addition to a dessert platter or cookie exchange.
Storage & Reheating
Store leftover Mom's Date Cookies in an airtight container at room temperature for up to a week. They can also be frozen for up to three months. To reheat, simply place them in a preheated oven at 175°F (80°C) for a few minutes until warmed through, ensuring they remain soft and chewy.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Date Cookies contains roughly 838 calories, with 15g protein, 176g carbohydrates, and 10g fat. It is an excellent source of calcium (39% of the Daily Value), iron (33% of the Daily Value), and protein (30% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2393mg per serving (104% of the Daily Value).
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 for all-purpose flour in this recipe. However, using whole wheat flour may result in denser cookies, so you might want to add a little extra milk to achieve the desired consistency.
What can I use if I don't have shortening?
If you don't have shortening, butter is an excellent substitute and will add richness to the cookies. You can also use coconut oil for a dairy-free option. Just ensure that it's softened to a similar consistency as shortening.
How can I make the cookies chewier?
To achieve chewier cookies, try adding an extra egg yolk to the mixture. This will increase moisture and create a softer texture. Additionally, baking the cookies for a shorter time will help maintain that chewy consistency.
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).