Dutch Cookies

3 Reviews Add a Pic
Recipe by  Rosina

“This is an eggless recipe. They keep well.”

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Adjust Servings

Original recipe yields 3 dozen



  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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Reviews (3)

Rate This Recipe


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 overdoing it, I put a simple sugar glaze on the top of each cookie. They came out quite nicely.



An excellent, rich, old fashioned type recipe.

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Amount Per Serving (18 total)

  • Calories
  • 304 cal
  • 15%
  • Fat
  • 8.9 g
  • 14%
  • Carbs
  • 54.3 g
  • 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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Dutch Letter Cookies


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Soft Molasses Cookies I