Date Nut Icebox Cookies
By Sidney Carlisle

A great cookie for folks who like dates. Please don't omit the dates or substitute raisins. These cookies contain more cinnamon than other recipes, but the cinnamon complements the date-pecan-brown sugar combination perfectly.

1 cup shortening
1 cup sugar
1 cup brown sugar
3 eggs
3-½ cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon cinnamon
1 cup chopped pecans
1 package (8 oz.) chopped dates

Use an electric mixer to cream the shortening, sugar and brown sugar until fluffy. Add the eggs one at a time, mixing well after each. Combine the flour, soda, salt, baking powder and cinnamon in a separate bowl. Use a spoon to stir the flour mixture into the sugar mixture. Stir in the pecans and dates.

Shape the dough into four rolls about 2 inches in diameter and wrap in wax paper. Refrigerate at least 2 hours or up to three days.

Preheat the oven to 350°F. Cut the dough into ¼-inch slices and arrange 2 inches apart on lightly greased cookie sheets. Bake 8 to 10 minutes until lightly browned. Remove from the oven and cool on wire racks.

Yields about 7 dozen cookies.