Prep Time: 15 minutes + 1 hour chilling time
Baking Time: 18-22 minutes
Yield: 66 cookies
1 cup butter (2 sticks), room temperature
2 cups sugar
3 large eggs
1 teaspoon baking soda
2 teaspoon water
3 cups flour
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon salt
1 cup chopped walnuts
1 cup chopped dates
Colored or raw sugar for decorating
In a large mixing bowl, cream the butter and sugar together until smooth.
Add the eggs, one at a time until blended together.
In a separate bowl, mix the baking soda with the water and then add to the butter, sugar and egg mixture.
Stir the cinnamon, nutmeg, cloves and salt into the flour.
Slowly add the dry ingredients to the wet mixture.
Once the flour has been incorporated, mix in the walnuts and dates.
Chill in the fridge for 1 hour.
Preheat the oven to 350ºF.
With your hands, divide the dough into 6 pieces, and form each piece into a roll, 10 inches long and about 3/4 of an inch in diameter.
Place on ungreased cookie sheets and press out with your fingers along the length (dough should be about half the thickness of the original roll).
Sprinkle with red, green and/or raw sugar.*
Bake at 350ºF degress for 18 to 22 minutes.
Take out of the oven and let sit a minute or two and then cut into strips, diagonally, about an inch wide.
Source: Penzeys Spices catalog, Thanksgiving 2010; recipe provided by featured customer, Vince Schaff; posted by LuAnn for KRT.