| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Stick butter or margarine |
| 1 |
|
Egg |
| 1 |
c |
Sugar |
| 1 |
c |
Chopped pecans |
| 1 |
pk |
(8 oz) dates |
| 4 |
c |
Rice Krispies |
|
|
Salt |
|
|
Vanilla extract |
|
|
Coconut or powdered sugar |
INSTRUCTIONS
Combine butter, sugar, egg, and dates in a heavy saucepan. Cook over low
heat, stirring continuously, until just starting to boil. Add pecans; cook
10 minutes. Continue stirring. Remove from heat. Add dash of salt, vanilla,
and Rice Krispies. Mix well. Spread into a buttered 9x13 pan. Sprinkle top
with coconut or powdered sugar. Cut into bars or small squares when cool.
Note: We make these cookies as a bar, but the original recipe called for
making 1-inch balls and rolling them in coconut or powdered sugar. They are
certainly more decorative as balls, but spreading them in a pan tastes just
as good.
Posted to JEWISH-FOOD digest Volume 98 #013 by lisamontag@juno.com (Lisa
Montag) on Jan 7, 1998
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