Ingredients40 m servings
- In a large mixing bowl, cream butter and sugar. Add molasses, egg and buttermilk; mix well. Combine the flour, baking powder, baking soda, cinnamon, ginger and salt; gradually add to creamed mixture. Stir in walnuts, raisins and dates. Chill for 2 hours or until easy to handle.
- On a floured surface, roll out dough to 1/4-in. thickness. Cut with a 2-1/2-in. round cookie cutter. Place on greased baking sheets. Bake at 350 degrees F for 12-15 minutes. Cool completely.
- For frosting, beat all ingredients in a small bowl until smooth. Frost cookies.
- (*To sour milk, add 1 tablespoons vinegar to milk and let stand for 5 minutes.)
ReviewsRead all reviews 5
I wanted to point out that the ingredients call for sour milk and the recipe says "buttermilk". It's the same thing. Use the buttermilk if you can but if you can't, use the "sour milk" instead...
These were wonderful! I didnt use nuts or rasins and they were the first cookie eaten! Thanks soooo much! And the icing was great! Thanks~!
I made these last year for the holidays and am repeating them this year. Everyone loved them. I didn't use nuts or raisins, however, as I have too many allergic/picky eaters around me.
These are amazing cookies! I brought these to work one day and everyone loved them! I did change a few things, I added lemon juice and powdered sugar in the icing. And I didn't add the nuts sinc...