"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Soft Sour Cream Date-Nut Cookies, by Mary E George, is from The Schuldt Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 c. packed brown sugar 1 c. butter 2 eggs 1 c. sour cream 1 tsp. vanilla 1 tsp. baking soda 1/2 tsp. salt 1 tsp. cloves 1/2 tsp. cinnamon 3 c. flour 1 1/2 c. chopped dates 1 c. chopped nuts
Cream butter and sugar. Add unbeaten eggs. Mix well. Add the sour cream and vanilla. Sift all the dry ingredients together. Add them to the butter mixture. Then add the chopped dates and nuts. Drop by spoonfuls onto greased cookie sheet. Bake at 350°-375° for 8 to 10 minutes. These cookies remain soft after baking. The batter may be kept in the refrigerator for a week.
Makes about 5 dozen
Recommend you use a box of chopped dates with a light coating of sugar. The dates separate easier. This is great if you like date filled cookies, but don't like the work of making them.
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