The Story Behind the Recipe
Some recipes are remembered because of their flavor.
Others are remembered because of how they feel.
Yum Yums were always one of my favorites. While they shared a comforting familiarity with Mom’s Bishop’s Bread, they had a texture all their own. Using shortening instead of butter gave them a softer, almost cake-like bite that made them unlike any other cookie on the Christmas tray.
Mom’s handwritten recipe tells its own story. You can see the adjustments, the crossed-out notes, and the little reminders she added over time. It wasn’t just a recipe—it was a recipe in motion, shaped by years of baking for family and friends.
Dates formed the heart of the cookie, while walnuts, maraschino cherries, and chocolate chips could each be added to make every batch a little different. Every Christmas seemed to bring its own variation, but the feeling they created never changed.
Some cookies disappear because they’re popular.
Yum Yums disappeared because no one could stop reaching for just one more.
Mom’s Original Recipe
The original recipe clipping, complete with Mom’s handwritten notes and adjustments.
Ingredients
1 cup vegetable shortening
1½ cups granulated sugar
3 eggs
3 cups all-purpose flour, sifted
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt
1 tablespoon water
1 (8-ounce) package chopped dates
1 cup coarsely chopped walnuts (optional)
1 cup chopped maraschino cherries (optional)
1 cup chocolate chips (optional)
Instructions
Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.
In a large bowl, cream together the shortening and sugar until light and fluffy.
Beat in the eggs, one at a time, mixing well after each addition.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the creamed mixture.
Stir the tablespoon of water into the chopped dates to soften them slightly.
Fold the dates into the dough.
If desired, gently fold in the walnuts, maraschino cherries, chocolate chips—or any combination of the three.
Drop rounded spoonfuls onto the prepared baking sheets, leaving about 2 inches between cookies.
Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set.
Cool on the baking sheet for a few minutes before transferring to a wire rack.
💛 Mom’s Notes
These had a similar taste the way the Bishop’s Bread had, and still to this day I make them exactly as she has written down. I only discovered the second page while creating the website. I hadn’t noticed the word “over” at the very bottom which finished the instruction and then the date she had written.
From Gregory’s Kitchen
Yum Yums have remained one of my favorite Christmas cookies from the time I was a little boy. Their texture was different from almost every other cookie Mom made—soft, tender, and wonderfully satisfying. They always reminded me a little of Bishop’s Bread, but in cookie form.
One of my favorite things about this recipe is that it invited creativity. Mom might add walnuts one year, maraschino cherries another, or chocolate chips when the mood struck. No matter which version came out of the oven, they always tasted like Christmas.
Looking at her handwritten recipe now, I don’t just see ingredients—I see years of little refinements, family gatherings, and a kitchen where love was measured one cookie sheet at a time.
Some of the sweetest things we inherit aren’t recipes… they’re the memories we made while preparing them together.
Thank you, Mom, for filling our home with traditions that continue to bring joy, one recipe and one memory at a time