Michigan Rocks Recipes

MICHIGAN ROCK COOKIES

Steps:

• Preheat oven to 350 degrees.
• Cut the dates in half (in thirds if they're large). To get the dates soft, place them in a bowl with warm water for about 30 minutes, draining in a colander to remove any excess water.
• In a large bowl, sift together the flour, cinnamon, nutmeg, cloves and salt.
• In a separate bowl, add the butter and beat with an electric mixer until combined. Add white and brown sugars and beat until mixed. Then beat in one egg at a time. Lastly, add in the vanilla extract and beat until combined.
• In a small bowl or cup, combine baking soda with warm water and add this into the batter. Add in dates on a low speed until they are just evenly distributed (do not overwork the batter).
• Slowly combine dry ingredients into the batter, about one cup at a time. Using a wooden spoon, fold in the walnuts.
• Line baking sheets with parchment paper or silpats. Form the cookies to be slightly larger than a golf ball and gently press them down, making sure the cookies are 2 inches apart.
• Bake for about 18-20 minutes. If you are baking more than one tray at once, switch the baking sheets halfway through (top to bottom, bottom to top). After a few minutes out of the oven, transfer to cooling racks to cool completely.

GERMAN ROCKS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream the butter and sugar. Add eggs, one at a time, beating after each. Dissolve the baking soda in the hot water, add it to the egg mixture. Stir in the flour and cinnamon until well blended. Finally, stir in the dates and walnuts so they are evenly distributed.
• Drop by heaping spoonfuls onto an ungreased cookie sheet. Bake for 10 to 15 minutes in the preheated oven, until golden.

1930'S VINTAGE ROCKS COOKIES

Steps:

• Preheat your oven to 350 degrees
• In a large bowl, cream together the softened butter and the brown sugar.
• Add the eggs and vanilla to the butter and sugar mixture and stir to combine.
• Add the flour, baking powder, baking soda, and cinnamon to the mixing bowl and stir well to incorporate all the ingredients.
• Add the walnuts and raisins and mix well.
• Drop the batter by tablespoons onto a parchment lined baking sheet, and bake in a preheated oven for 15-17 minutes.
• Remove to a wire rack to cool.

MICHIGAN ROCK COOKIES

Steps:

• Preheat oven to 350. Lightly grase or butter baking sheets.
• Stir together flour, cinnamon, allspice and baking soda, and set aside.
• Cream butter and brown sugar. Add eggs, one at a time. Beat well after each addition. Add flour to creamed mixture and mix well. Fold in walnuts and raisins.
• Drop by rounded teaspoonfuls onto baking sheet. Bake 8 to 10 minutes or until a cookie top springs back when lightly touched.

MICHIGAN ROCKS

Steps:

• Cream butter and sugar. Beat in eggs. Add baking soda, milk, salt and vanilla. Mix well. Fold in walnuts and dates. Mix in flour one cup at a time by hand.
• Drop by Tbsp. onto greased sheets.
• Bake at 350°F for 12 to 15 minutes. Cool on pan 2 minutes. Remove to cooling racks.

MICHIGAN ROCKS

Steps:

• Set oven to 325degrees.
• If using whole dates and walnuts, chopped them. They don't need to be chopped real small, about the same size as the raisins or even a little larger is good. Set aside.
• Cream the sugar and butter. Add the eggs and mix well.
• Stir the baking soda into the 4 oz. of wine until it dissolves.
• Add the flour, the wine mixture and the cinnamon to the sugar.
• At this point, I use a wooden spoon to continue.
• Add all the walnuts, dates, raisins and vanilla and stir by hand until mixed well. Batter will be soft and loaded with the fruit and nuts.
• Drop by tsp on to a cookie sheet and bake till edges are brown.

MICHIGAN ROCKS - FROM WASHINGTON POST

Steps:

• Method: Preheat oven to 350 degrees. With an electric mixer, cream butter. Gradually add brown sugar and cream well. Add eggs. Beat thoroughly. Soak raisins in hot water; when soft, drain and reserve water. Dissolve baking soda in hot raisin water. Sift dry ingredients together. Add batter alternately with raisins, dates and nuts. Drop onto cookie sheets. Bake for 15 minutes. (Cookies will not spread out very much.) Makes 8-10 dozen cookies.