
A historical dessert from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900). Cut the nuts rather large; mix baking soda with hot water before adding
Preserved exactly as written in the original source
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cut the nuts rather large
mix the baking soda with a tablespoonful of hot water
drop on unbuttered tins
Modern guidance to help you succeed with this vintage recipe
Dissolving baking soda in hot water before adding it to the dough ensures even distribution and immediate activation, creating consistent rise throughout the cookies. The high ratio of butter to sugar creates a tender, crumbly texture characteristic of "rock" cookies. The eggs provide structure and richness while the warm spices complement the caramelized notes from the dates and brown during baking.
The cookie dough can be prepared, shaped into balls, and frozen on a baking sheet, then transferred to a freezer bag for up to 3 months. Bake directly from frozen, adding 2-3 minutes to the baking time. Baked cookies can be stored in an airtight container at room temperature for up to 1 week.
Store completely cooled cookies in an airtight container at room temperature for up to 1 week. Layer cookies between sheets of parchment paper to prevent sticking. The dates will keep the cookies moist. For longer storage, freeze baked cookies in an airtight container for up to 3 months; thaw at room temperature for 30 minutes before serving.
AI-generated tips from Chef Cecil's culinary database
The cookie dough can be prepared, shaped into balls, and frozen on a baking sheet, then transferred to a freezer bag for up to 3 months. Bake directly from frozen, adding 2-3 minutes to the baking time. Baked cookies can be stored in an airtight container at room temperature for up to 1 week.
Store completely cooled cookies in an airtight container at room temperature for up to 1 week. Layer cookies between sheets of parchment paper to prevent sticking. The dates will keep the cookies moist. For longer storage, freeze baked cookies in an airtight container for up to 3 months; thaw at room temperature for 30 minutes before serving.