Billy Goats Cookies

Many West Coast regional cookbooks have recipes for these thick, soft date-and-nut cookies. In other parts of the country, they used to be called “rocks,” a reference to their shape, not their texture.

If you want to make these nut-free, replace the walnuts with more dates or another dried fruit of your choice.

The cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for several months.

Ingredients

Servings: 50

1/2 cup (105 grams) vegetable shortening
1 cup (200 grams) granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/4 cup (61 grams) sour cream
2 cups (250 grams) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
2 cups (240 grams) chopped walnuts
2 cups (311 grams) finely chopped pitted dates

Directions

Step 1Preheat the oven to 375 degrees with a rack in the middle position. Line 2 baking sheets with parchment paper.
Step 2In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer and a large bowl, beat together the shortening and sugar on medium-high speed until combined. Scrape down the sides of the bowl. Add the eggs and vanilla and beat again on medium-high until smooth and blended, scrape down the bowl, then beat in the sour cream.
Step 3In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. Add to the shortening mixture and beat on low speed until combined. Stir in the nuts and dates.
Step 4Drop heaping teaspoons of the dough about 2 inches apart on the prepared baking sheets. Bake, 1 sheet at a time, for about 12 minutes, until the cookies are delicately browned around the edges. Transfer the cookies to a wire rack to cool completely before serving or storing.