Wednesday, December 2, 2009

Gingerbread Spice Cookies

Jennifer's Spice Cookies

1 cup white sugar
1 cup brown sugar
1 cup shortening
1/4 cup molasses
2 large eggs
2 teaspoons vanilla
4 1/2 cups flour
1 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1 1/2 teaspoons baking soda mixed with 2 tablespoons hot water
1 cup chopped pecans
1 cup chopped dates

Cream sugars and shortening. Add molasses, eggs and vanilla and mix well. Combine dry ingredients and stir half into the creamed mixture. Add the baking soda mixture and then the remaining dry ingredients. Stir in pecans and dates. Roll into 2 bars and wrap in waxed paper or foil sprayed with non-stick cooking spray. Refrigerate until well chilled. (Can be frozen for later.) Slice in 1/2 inch slices and bake on an ungreased cookie sheet for 12-14 minutes at 350°.

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