All tags
5 star recipes
A
air fry
alcohol beverages
Beverages
BREADS
Breakfast
cakes
Candy
Casseroles
charcuterie boards
Chicken
chili
Chinese
Chowder
Christmas
coffee cakes
Conversion Chart
cookies
dale.
DESSERTS
DIPS
easter
fish
Freezer Meals
Friends
Halloween
herbs/spices
jan's canning
jan's ice cream
meat
Mexican
MISC
Muffins
new years
pasta
Pastry
Pies
polish
Potatoes
potpourri
pressure canner
QUICK BREADS
Rice
Salad Dressings
SALADS
sandwich spreads
Sandwiches
Seafood
Skillet
SNACKS
Soup
st. patrick
Stews
summer
t
Thanksgiving
Vegetables
Michigan Rock Cookies
Ingredients
1 pound pitted dates3 cups all purpose flour
1 1/2 teaspoon cinnamon
1 1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/4 teaspoon salt
2 sticks unsalted butter, softened 8 ounces total
1 cup granulated sugar
1 cup brown sugar
3 large eggs room temperature
1/2 teaspoon vanilla extract
1 teaspoon baking soda
2 teaspoons warm water
3 cups walnuts
Instructions
Preheat oven to 350 degrees.Cut the dates in half (in thirds if they're large). To get the dates soft, place them in a bowl with warm water for about 30 minutes, draining in a colander to remove any excess water.
In a large bowl, sift together the flour, cinnamon, nutmeg, cloves and salt.
In a separate bowl, add the butter and beat with an electric mixer until combined. Add white and brown sugars and beat until mixed. Then beat in one egg at a time. Lastly, add in the vanilla extract and beat until combined.
In a small bowl or cup, combine baking soda with warm water and add this into the batter. Add in dates on a low speed until they are just evenly distributed (do not overwork the batter).
Slowly combine dry ingredients into the batter, about one cup at a time. Using a wooden spoon, fold in the walnuts.
Line baking sheets with parchment paper or silpats. Form the cookies to be slightly larger than a golf ball and gently press them down, making sure the cookies are 2 inches apart.
Bake for about 18-20 minutes. If you are baking more than one tray at once, switch the baking sheets halfway through (top to bottom, bottom to top). After a few minutes out of the oven, transfer to cooling racks to cool completely.
Recipe Notes
You can also freeze the dough and thaw later for baking at another time.