Lipp Cookies

Lipp Cookies Recipe

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Liz Waldrip


After every Thanksgiving, I remember my Dad, with help from Mom and us kids, making these cookies, along with all the other goodies we made to give out to all our neighbors and friends. It takes 24 hours to make the dough and refrigerate it so that the cookies come out just right. The cookies are well worth the time. It's as close to fruit cake as I think I've ever come...


★★★★★ 1 vote

makes 36 dozen
1 Hr
20 Min


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1 1/2 qt
2 lb
brown sugar
1 1/4 lb
shortening (lard works best)
2 lb
1 lb
1 lb
dates, chopped
1 qt
nuts (black walnut, pecan, usually, but any nut would work) coarsely chopped
4 Tbsp
1 1/2 Tbsp
baking poder
2 tsp
1 Tbsp
1 c
sour cream
1/4 c
baking oda dissolved in hot water
eggs, room temperature
12 oz
bag each of lemon and orange gum drops

How to Make Lipp Cookies


  • 1Cream together sugar & shortening. Add eggs.
  • 2Sift dry ingredients all together, add nuts, raisins, dates, figs and gum drops.
  • 3Work in flour enough for a stiff dough (usually 7 lbs) let stand in Refrig. overnight.
  • 4Remove from Refrig., form in balls and bake on greased cookie sheet at 350 for 15 to 20 minutes.
  • 5Can be made 3 to 4 weeks before used.

Printable Recipe Card

About Lipp Cookies

Course/Dish: Cookies

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