- 1 cup shortening
- 3/4 cup sugar
- 3/4 cup firmly packed brown sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chopped pecans
- 1 cup cup chopped dates
- 1 (4 ounce) package sweet baking chocolate
Cream shortening in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add eggs; beat well. Stir in vanilla.
Sift together flour, soda, and salt in a medium mixing bowl; stir in pecans to coat well. Add to creamed mixture, blending well; stir in dates. Break chocolate into raisin-size pieces, and add to mixture, stirring well. Chill 8 hours or overnight.
Shape dough into 1 1/2 inch balls; place 2 inches apart on ungreased cookie sheets. Gently flatten balls with a fork dipped in flour. Bake at 400° for 8 to 10 minutes. Remove from cookie sheets immediately, and cool completely on wire racks. Store in airtight containers.
Yield: about 7 dozen.