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This recipe is at least 3rd generation in my husband’s family and I completely understand why it’s lasted so long. Michigan Rocks are soft, chewy, mildly sweet cookies that are perfect for dessert or breakfast (dunked in coffee or tea – yum!). I don’t do a lot of baking from scratch, but these are a holiday staple in my house. Many thanks to Mom Mom Murphy for the recipe.
You may or may not know that I’m a bit of a picky eater. Trying new food is not my favorite thing because I tend to have a pretty strong reaction if I don’t like it, or taste something in there that is on my list.
However, when Mr. O and I were dating I was presented this cookie by his mother. Yeah, the mother of the man I really liked. I had no choice.
They were soooooooo good.
Once we got married I got my hands on the recipe and now I make multiple batches each year because we just gobble them up.
If you have a KitchenAid Stand Mixer, you can use the batter attachment to mix and it makes life a lot easier. And a Pampered Chef stoneware cookie sheet will help them cook perfectly evenly.
Save RecipeIngredients
- 3 1/2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt (optional)
- 1 cup butter, softened
- 1 1/2 cup sugar
- 1 tsp vanilla
- 1 tsp cream (milk will do)
- 4 eggs
- 1/2 cup wine (red or white)
- 1 1/2 cups dates, chopped
- 1 1/2 cups walnuts, chopped
Instructions
- Preheat oven to 325° and grease a cookie sheet.
- Combine flour, baking soda and salt in a medium sized bowl. Set aside. You can omit the salt. It wasn't actually in the original recipe, but I find it brings out the flavor of the dates.
- In a large mixing bowl beat butter, sugar and vanilla until creamy
- Add the eggs, one at a time, beating each until smooth before adding the next, then add the cream.
- Mix in the wine a little at a time.
- Stir in the flour, little by little, until fully mixed. Do this part by hand or your dough will take on a weird consistency.
- Add dates and nuts, stirring until evenly distributed.
- Place dough on greased cookie sheets in rounded spoonfuls and bake 15-17 minutes. Cool ~2 minutes on baking sheet, then transfer to wire racks to cool completely.
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