1/2 cup butter (at room temperature)

1 cup sugar

1/2 cup packed brown sugar

2 eggs (at room temperature)

2 teaspoons Watkins Vanilla Extract

1/2 teaspoon Watkins Maple Extract

1/4 teaspoon Watkins Black Walnut Extract

1/4 teaspoon Watkins Butter Extract

3-1/2 cups flour

1 teaspoon salt

1 teaspoon baking soda

1/4 cup cut-up dates (optional)

1/2 cup raisins

1 cup coconut

1/2 cup black walnuts

1 cup chocolate chips

 

Sift together flour, salt, and baking soda; set aside.  Cream shortening, butter, and sugars until light and fluffy.  Add eggs and extracts; mix well.  Stir in dry ingredients; mix well.  Stir in dates, raisins, coconut, nuts, and chocolate chips.  Cover dough; refrigerate overnight.

 

When ready to bake, preheat oven to 375 deg.  Lightly grease cookie sheets or line with parchment paper.  Drop dough by teaspoons onto cookie sheet; bake 12 minutes.

 

Makes 4 dozen cookies.

 

*Elaine's Note:  Black walnuts have a strong, very distinctive flavor.  You can use regular walnuts in this recipe, but the resulting taste won't be the same.  Note that you refrigerate the dough overnight, so you need to start working on these cookies a day ahead of time.