Foreign
Christmas Cookies

• 1/4 cup plus 2 tablespoons shortening
• 2 cups sugar
• 3 egggs
• 1 (8 ounce) package pitted dates
• 1 1/2 cups chopped pecans
• 1 1/2 cups raisins
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 1 tablespoon half and half
• 4 cups all-purpose flour

Cream shortening in a large mixing bowl; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.

Grind together dates, pecans, and raisings in a medium mixing bowl. Add fruit mixture, spices, and salt to creamed mixture, stirring well. Dissolve soda in half-and-half; add to fruit mixture, stirring until well blended. Add flour, blending well. (Dough will be stiff.) Divide dough into thirds; shape each portion into a roll, 1 1/2 inches in diameter. Wrap rolls in waxed paper, and chill overnight or until firm.

Remove waxed paper, and cut rolls into 1/4 inch slices; place 2 inches apart on ungreased cookie sheets. Bake at 350° for 10 to 12 minutes. Remove to wire racks to cool. Store in airtight containers.

Yield: 10 dozen.

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