1/2 |
cups soft shortening |
1 |
egg |
1 1/4 |
cups packed brown sugar |
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Mix together thoroughly.
2 |
tablespoons hot water |
1/4 |
teaspoon baking soda |
Dissolve baking soda in the hot water and stir in the shortening, brown sugar and egg.
1 3/4 |
cups flour |
1/2 |
teaspoon ground cloves |
1/2 |
teaspoon salt |
1/2 |
teaspoon ground nutmeg |
1/2 |
teaspoon ginger |
1/2 |
teaspoon baking powder |
Sift the flour, salt ginger, cinnamon, cloves, nutmeg and baking powder together and then stir in the baking soda, water, shortening, brown sugar and egg mixture.
1/3 |
cup cut up dates |
1/3 |
cup chopped pecans |
Stir in the dates and pecans into the rest of the mixture. Roll in small balls the size of a walnut. Place on a greased cookie sheet. Place a pecan half on the top of each cookie. Bake at 375°F for 10 to 12 minutes.
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Yields 4 to 5 dozen. |
Originator: Helen Lillian Hilback Wescott |
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