These cookies are perfect for the fall and winter months with all their spices (nutmeg, cinnamon, cloves) and packed with walnuts and dates!
Michigan Rock Cookies
- 1 pound pitted dates
- 1/2 teaspoon vanilla extract
- 3 cups walnuts
- 3 cups sifted unbleached flour
- 1 1/2 teaspoon cinnamon
- 1 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/4 teaspoon salt
- 8 ounces 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 3 large eggs
- 1 teaspoon baking soda
- 2 teaspoons warm water
Preheat oven to 350 degrees.
Cut the dates in half (in thirds if they're large). To get the dates soft, place them in a bowl with warm water covering them with the vanilla extract. Let them sit for at least 30 minutes then let drain in a colander.
Sift together the flour, cinnamon, nutmeg, cloves and salt into a large mixing bowl.
In an electric mixer, beat the butter until combined. Add white and brown sugars and beat until mixed. Beat in eggs one at a time.
In a small bowl or cup, combine baking soda with warm water and add this into the batter. Add in dates on a low speed (as not to overwork the batter).
Slowly combine dry ingredients into the batter--about one cup at a time. Using a large spoon, stir in the walnuts.
On a baking sheet (or multiple sheets), start forming the cookies a bit larger than a golf ball--about a heaping tablespoonful. Each cookie should be about 2 inches apart as they will expand in the oven.
Bake for about 18-20 minutes. If you're using multiple baking sheets switch the top and bottom rack halfway through.
If you have baking racks, place the cookies on them to cool before storing them in an airtight container!