A historical dessert from Recipes from here and there (1900). Drop on tingreased pans. Pat into small cakes.
Preserved exactly as written in the original source
Cream one-quarter cup butter, one-quarter cup lard with one and one-half cups brown sugar
Add two well beaten eggs, one teaspoon baking soda dissolved in little hot water, two cups flour, one pound chopped dates, one-half pound English walnuts, vanilla
Drop on tingreased pans
Pat into small cakes
Modern guidance to help you succeed with this vintage recipe
The combination of butter and lard creates superior texture—butter provides flavor while lard's larger fat crystals produce exceptional tenderness. Brown sugar's molasses content adds moisture and chewiness while its acidity activates the baking soda for lift. Dissolving baking soda in hot water ensures even distribution and immediate leavening action, while the dates' natural sugars caramelize during baking, creating deep flavor and helping bind the substantial amount of nuts and fruit in this low-flour dough.
The dough can be prepared and refrigerated in an airtight container for up to 2 days. Let it sit at room temperature for 15-20 minutes before shaping, as it will firm up considerably when chilled. Baked cookies can be frozen in a single layer, then transferred to freezer bags for up to 3 months.
Store cookies in an airtight container at room temperature for up to 1 week. Place parchment paper between layers to prevent sticking. The dates will keep these cookies moist longer than typical drop cookies. If they begin to dry out, add a slice of bread to the container overnight to restore moisture.
AI-generated tips from Chef Cecil's culinary database
The dough can be prepared and refrigerated in an airtight container for up to 2 days. Let it sit at room temperature for 15-20 minutes before shaping, as it will firm up considerably when chilled. Baked cookies can be frozen in a single layer, then transferred to freezer bags for up to 3 months.
Store cookies in an airtight container at room temperature for up to 1 week. Place parchment paper between layers to prevent sticking. The dates will keep these cookies moist longer than typical drop cookies. If they begin to dry out, add a slice of bread to the container overnight to restore moisture.
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