Ingredients
1 cup shortening
1¾ cups brown sugar
2 eggs
1 cup nuts, chopped
1 cup dates, cut up and pitted
5 tbsp sour cream
4 cups flour
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
¼ tsp salt
½ tsp nutmeg
1 tsp cloves
2 tsp vanilla
1¾ cups powdered sugar
⅛ tsp salt
3 tbsp strong coffee, cold
3 tbsp butter
1 tsp vanilla
Preparation
Preheat the oven to 350 degrees F.
Line baking sheets with wax or parchment paper.
In a large mixing bowl, beat together shortening and brown sugar until creamy.
Add eggs, chopped nuts, cut-up dates, and sour cream. Beat for 3 minutes.
Then add flour, baking soda, baking powder, cinnamon, salt, nutmeg, cloves, and vanilla.
Scoop about teaspoonfuls and shape cookie dough about 3 inches wide.
Place shaped dough on the lined baking sheet.
Bake for 8 minutes until cookies puff up and cookie edges are set.
Let cool on a wire rack.
Mix powdered sugar, salt, coffee, butter, and vanilla in a medium bowl.
Frost the cookies. Spread evenly on top.
Allow frosting to dry before storing in tight containers.
