Date Nut Spice Cookies
Form about forty mounds of the dough, each one a heaping tablespoonful, and place them any which way on the foil. They can be right next to each other. Place a lined cookie sheet close to you. Wet your hands under cold running water, pick up a mound of the dough, roll it between your wet hands into a round shape and the flatten it between your hands to 1/2 inch thickness, each cookie should be about 2 to 2 1/2 inches in diameter. Place it on the lined cookie sheet. Now the cookies should be placed about 2 inches apart. Your hands must be held under the cold running water before shaping each cookie.
Bake two sheets at a time, reversing them top to bottom and front to back once or twice during baking to insure even browning.
Bake for 18 to 20 minutes until the cookies are golden brown all over and spring back when gently pressed with a fingertip. Do not under bake. Use a wide metal spatula to remove the cookies, and transfer them to racks to cool. Continue to shape and bake all of the cookies. When cool, store in an airtight container with wax paper between the layers. Store at room temperature or freeze.
Yield about 40 cookies.
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