Christian authors sharing our love for God through various genres

Railroad Cookies For Christmas

Holiday Baking at my house has begun. Saturday I churned out 5 1/2  dozen Railroad Cookies (also known as Date Nut Pinwheels) which I believe were called that because Railroaders would take them in their lunches. Seeing that I am in charge of the Staff Appreciation Snack Bar at my daughter's school that is just the beginning of the cookie express which chugged on today as I made several dozen Russian Tea Cookies. On the agenda for later this week are Chocolate Thumbprint cookies with Kisses in the middle, lemon cookies made from lemon cake mix, raspberry filled cookies, Peanut Butter cookies, and possibly Frosted Shortbread and spice cookies If I have time to fit them all in by Wednesday evening.

Some of these cookies will also be for my husband to take to work and for our family to eat at Christmas so I'm glad we have freezer space. I personally have never frozen cookies, but my mother assures me they thaw out nicely.

I took pictures of the Railroad Cookie process (with my old camera because my new Nikon didn't come with an HDMI cord for downloading ~ sigh) and I thought I would share them and the recipe with all those of you who might want to add an old fashioned cookie that's a little different to your list of great cookies to make with kids. These might  not be as easy to make with kids as some recipes but the mixing part is fun and they are so tasty too. And that is straight from the mouth of my seven year old who doesn't even like dates and turned her nose up at these cookies until she actually tasted one!

Merry Christmas and Happy Baking!







 















 

 
Dough~
1 Cup Vegetable Shortning
2 Cups Sugar
1 Cup packed Brown Sugar
3 Large Eggs
1 tsp Vanilla
4 Cups Unbleached Flour
1 tsp Cinnamon
1/2 tsp Creme Of Tartar
1/2 tsp salt (I use real salt brand because it's unprocessed)

Filling~
2 Eight Ounce Packages of Dates
1/2 Cup Sugar
1 Cup Water
1 tsp. Vanilla
1/2 Cup Finely Chopped Walnuts

In large bowl cream shortening and sugars, then add eggs and vanilla beating well. In a separate bowl mix 2 cups of the flour with the rest of the dry ingredients.  Add dry mixture to the creamed mixture and stir well. Next add remaining flour which will form a stiff dough when mixed. If you don't have a stand mixer have fun and use your hands (kids love this part). Separate into two balls, wrap in plastic wrap, and chill for two hours.

After dough is chilled roll one package out into a 9 x 13 rectangle. I use a silicon mat which helps me to roll the dough into the perfect size. Make sure to use flour when rolling out the dough so it doesn't tear or stick to the rolling pin.

Make filling by combining dates, sugar, and water in a small saucepan on medium heat. Stir constantly until thickened to prevent scorching (about three minutes) then add vanilla and walnuts. Place half of the mixture on your dough and gently spread until the whole rectangle is covered. Roll longwise into a log, slice, and place on a lightly greased cookie sheet or a sheet lined with parchment paper. Preheat oven to 350 degrees and bake for twelve minutes or until light brown. Remove from cooking sheet and place on cooling racks. Makes about 5 1/2 dozen.

So ends another episode of Kids Korner with me, Children's Author Aileen Stewart. Join me next week for another exciting episode same krazy time, same krazy channel. And feel free to drop by my personal blog Aileen's Thoughts any day of the week for even more on reading, writing, and life in general. 
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