Grandma Orcutt's Date Cookies

Grandma Orcutt's Date Cookies


"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!!"


8 h 25 m servings 123 cals
Serving size has been adjusted!

Original recipe yields 48 servings



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

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
  • profile image

Your rating



  1. 8 Ratings


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 ...

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

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.

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 (A...

Great cookies, not too sweet and stay soft, Yum

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 cinn...

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.