Dutch Cookies

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"This is an eggless recipe. They keep well."
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servings 304 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 304 kcal
  • 15%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 54.3g
  • 18%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 307 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. Sift together flour, baking soda, salt, the three spices and set aside. Mix until blended, the shortening, sugar, molasses and sour milk. To this add the flour mixture, the walnuts, the raisins and citron. Mix until well combined.
  2. Turn dough onto a large sheet of waxed paper or foil. Shape into a roll 2 inches in diameter. Wrap in the paper or foil and refrigerate for several hours or overnight (or even up to two weeks).
  3. About 15 minutes before baking time, turn on oven and pre-heat to 350 degrees F (175 degrees C). Grease cookie sheets.
  4. Slice chilled dough 3/8 inch thick and place on greased cookie sheet. Bake about 15 minutes or until done.


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my daughter has allergies to eggs and nuts. this was still a very good cookie even when I omited the nuts.

I made a variation of this over the holidays- basically I omitted the raisins because I forgot them on my shopping list. They came out wonderfully anyway. To add a touch more sweetness, without ...

An excellent, rich, old fashioned type recipe.

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