4 1/3 C flour (520 g)

¼ t salt

1 t soda

1 t baking powder

1 C shortening (184 g)

2 C sugar (396 g)

2 t cinnamon

1 t cloves

1 t nutmeg

1 t vanilla

2 large eggs  (100 g)

½ C cream (113.5 g)

1 C chopped dates (149 g0

2/3 C chopped walnuts(76 g)

1. Preheat oven to 350 F.  Prepare pans:

     - For drop cookies, line 2 baking sheets with parchment paper

     - For bar cookies, use either two 9”x13” pans or one 13”x17” (half sheet) pan – cut parchment is long enough to come above two opposite sides of the pan by by 3 or 4 inches - long enough to use as handles to lift the cookies out.

2. Sift together the flour, salt, baking soda, and baking powder; set aside.

3. Cream the shortening and sugar.  Beat in vanilla, cinnamon, cloves, and nutmeg, then add eggs, one at a time.

4. With the mixer on low speed, add about one third of the flour mixture, beating until just mixed.

5. Stir in half of the cream until just mixed. 

6. Repeat, adding about half the remaining flour and mixing, then add the remaining cream.  Finish with the last of the flour.  Scrape down bowl as needed.

7. Stir in chopped dates and nuts by hand, mixing lightly.

FOR DROP COOKIES:

8. Using a 1-tablespoon cookie scoop, drop dough onto parchment, about 2 inches apart.

9. Bake for 12 minutes.

FOR BAR COOKIES:

8. Turn dough out into parchment-lined pan and press evenly to edges.

9. Bake for 24-28 minutes, until edges are very lightly golden-brown.

10. Cool cookies completely on wire racks before glazing, if you choose to glaze.  Store in an airtight container.

Store in an airtight container at room temperature.  These cookies keep exceptionally well.