Ingredients
1
cup shortening
1 3/4
cups packed brown sugar
2
eggs
5
tablespoons sour cream
2
teaspoons vanilla
1
cup chopped nuts
1
cup chopped pitted dates
3 1/2
cups Gold Medal™ all-purpose flour
2
teaspoons ground cinnamon
1
teaspoon baking powder
1
teaspoon baking soda
1
teaspoon ground cloves
1/2
teaspoon ground nutmeg
1/4
teaspoon salt
1 3/4
cups powdered sugar
1/8
teaspoon salt
3
tablespoons cold strong brewed coffee
3
tablespoons butter
1
teaspoon vanilla
Preparation
Heat oven to 350°F. In large bowl, beat shortening and brown sugar with electric mixer on medium speed until creamy. Add eggs, sour cream, 2 teaspoons vanilla, the nuts and dates; beat 3 minutes. Stir in remaining cookie ingredients.
On ungreased cookie sheets, drop dough by teaspoonfuls 2 inches apart.
Bake 7 to 9 minutes or until light golden brown. Remove from cookie sheets to cooling racks; cool completely.
In medium bowl, mix all frosting ingredients with spoon until blended and smooth. Spread about 1/2 teaspoon frosting over each cookie; let stand until dry. Store tightly covered.
