DATE 'N' NUT DROPS A spicy-old-fashioned drop cookie that's loaded with good taste. Preheat oven to 375°F | Cookie sheet, greased 2 cups all-purpose flour 1 teaspoon baking soda 1 lb dates, chopped 1 cup shortening 1 1/2 cups packed brown sugar 2 eggs 2 teaspoons vanilla 1 cup oats 3/4 cup flaked coconut 1/2 cup chopped nuts 1 1/4 teaspoon cinnamon 1/4 teaspoon ground nutmeg

Toss together flour, baking soda and dates to coat dates.

Cream shortening, brown sugar, eggs and vanilla in large bowl on medium speed of electric mixer until light and creamy. Stir in remaining ingredients along with date mixture. Mix well.

Drop dough by tablespoonfuls about 2 inches apart onto prepared cookie sheet. Bake for 8 to 10 minutes or until light golden. Cool for 5 minutes on sheet, then transfer to rack and cool completely.

VARIATION: Omit nuts if desired.

Makes about 6 dozen cookies.

TIP: Store chewy cookies in airtight container.

Preparation time: 20 minutes | Baking time: 10 minutes| Freezing: excellent.

Robin Hood Baking Festival Cookbook