Submitted by Joyce Bayer, who writes: “This is a recipe from my grandmother (my mother’s mother). She used to make them for us, and I loved them. Several years after she passed away, I asked my mother about making them. She helped me find the recipe among my grandmother’s belongings. That recipe was indicative of the way Grandma cooked—sugar, butter, flour, eggs—ingredients listed without any quantities. I worked on the recipe for several years before I got it the way I think I remembered these cookies tasting. It is very important to use whole milk, otherwise the cookies are like hard tack as soon as they cool. When storing them, I usually put a piece of waxed paper between layers of cookies, since they tend to stick together.”
- 2 cups Granulated Sugar
- 1 cup Butter or Margarine
- 3 Eggs
- 1 cup Sour whole milk (do not used reduced fat milk)
- 1 cup Chopped nuts
- 1 cup Chopped dates or raisins
- 1 teaspoon Baking soda
- 1-2 teaspoons Cinnamon
- 1 teaspoon Cloves
- 1 teaspoon Baking Powder
- 4 cups Flour
Combine all ingredients. Drop by spoonfuls in baking tine or on greased cookie sheet. Bake at 350 degrees for 8-12 minutes, depending on softness desired. Store in tightly covered container.
Rehfwitz Recipes 