Grandma Orcutt's Date Cookies Recipe -
Grandma Orcutt's Date Cookies Recipe
  • READY IN 8+ hrs

Grandma Orcutt's Date Cookies

Recipe by  

"This is an old recipe that is easy to make. These are delicious slice and bake cookies with chunks of dates and nuts. Keep a roll in your freezer in case of unexpected company. Very good served WARM!!"

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    8 hrs 25 mins


  1. In a large bowl, cream together the shortening and brown sugar until smooth. Beat in the eggs one at a time them stir in the vanilla. Sift together the flour, baking soda and cream of tartar, gradually stir into the creamed mixture until well blended. Using your hand or a large wooden spoon, stir in the dates and walnuts. If your dates have clumped together, you can toss them with a little bit of the flour.
  2. Divide the batter into two pieces and roll them into logs about 2 inches in diameter. Wrap them in waxed paper or plastic wrap and chill for at least 8 hours or overnight.
  3. Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.
  4. Remove the logs from the refrigerator and unwrap them. Using a sharp knife, cut each one crosswise into 1/4 inch slices. Place the rounds onto the prepared cookie sheets 2 inches apart.
  5. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheets for 5 minutes before removing to a wire rack to cool completely.
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Reviews More Reviews

Most Helpful Positive Review
Oct 21, 2008

These are slice, reshape, then bake cookies. They take about 12 minutes, not the amount of time the recipe states. Because the cookies need time on the cookie sheet after baking, By baking on parchment paper, I could pull the parchment paper with the cookies onto the cooling rack, then get the next pan in the oven right away! The taste is delicious!

Most Helpful Critical Review
Mar 17, 2005

we really didn't like these. they had a weird sandy sort of texture and just didn't appeal to us. it was too bad, too, because we normally like dates.


8 Ratings

Mar 12, 2003

These are really good, my husband and family loved them and I will most definitely make them again. My grandmothers name was Melvina.

Feb 03, 2011

The recipe is perfect. Make sure you chilled it for 8 hours because it will be easier to cut. The cookies are excellent! They are light and not too sweet. They are the best cookies I ever baked.

Jun 02, 2005

These are delicious. Two batches in one week, and I am reaching for another as I write. I usually don't have this problem with cookies. These are the best cookies I have had since the Dziriat (Algerian Almond Tarts) from this site I made last year. The topping is crumbly, but I think this pairs perfectly with the moist date filling.

Aug 23, 2010

Great cookies, not too sweet and stay soft, Yum

Jan 29, 2013

I just made a batch and put in the freezer for later. I never saw in the directions where it said to put in the milk? I decided because the dough was so soft, to leave the milk out. We love cinnamon in cookies, so I decided to add a scant teaspoon. I hope they turn out good. Did anyone else leave out the milk? They sound delicious.


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  • Calories
  • 123 kcal
  • 6%
  • Carbohydrates
  • 15.6 g
  • 5%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 6.2 g
  • 10%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 31 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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