Wednesday, April 14th, 2010
Pretty much any recipe with “grandma’s” in the title has to be awesome, right? I can’t vouch for them all, but I can definitely vouch for this one. I’ve been eating it for approximately 22 years, I’d say.
My sweet grandma has been making these my entire life and it’s a safe assumption that I’ve been eating them since I could chew. They are a staple at every family function and the favorite cookie of my grandpa, my sister, and myself. And we really, really like cookies.
And, with the exception of using walnuts rather than pecans, this is one of the few recipes that I won’t change. Some things are sacred! If ever there were a sacred cookie, this would be it.
Unsure about dates? These are similar in taste and texture to a chocolate chip cookie, but without that sweet bomb of chocolate. They’re a big crowd pleaser for this reason — sweet but not overly so. Try them out on your kids and you’ll see why we love them so!
Bake sale! I’m excited to be a part of the National Food Bloggers Bake Sale this weekend, which joins the Great American Bake Sale to raise money for Share Our Strength, an organization dedicated to ending child hunger. Bloggers across the country will sell their goodies this weekend in their respective states. To find a sale in your state, click here.
If you’re in Utah, our sales are taking place in Salt Lake City and Orem. The bake sales will take place on:
Saturday, April 17th, from 10:00 a.m.-2:00 p.m.
Salt Lake City: Dan’s Market (1360 S Foothill Blvd)
Orem: Shirley J’s (15 East 400 South)
I’ll be there with bells on, or at least with these. And some other goodies, too. Come support the kiddos!
Grandma’s Date Nut Cookies
Makes about 3 dozen cookies
2/3 cup margarine, softened
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon vanilla
1 3/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans (or walnuts)
1 1/4 cup chopped dates
Heat oven to 375°F. Mix margarine, sugars, egg, and vanilla thoroughly. Blend dry ingredients and stir in. Stir in nuts and dates.
Drop by (scant) teaspoonfuls two inches apart on an ungreased cookie sheet. Bake 8 to 10 minutes or until just golden.
High-Altitude Notes: Reduce baking soda to about 1/4 teaspoon and bake at 400°F for 8 to 10 minutes. And let me know if you have any suggestions, because mine still came out a little flat.