INGREDIENTS

INSTRUCTIONS

Cover a flat baking sheet w/parchment if possible; tinfoil if
necessary. If you use tinfoil, butter it generously. Preheat oven to
sugar needn't be completely dissolved but it should be very well  mixed
in. Beat the eggs w/milk and almond extract until the mixture  is
foamy. Sift the flour w/spices, baking powder, baking soda, and  salt.
Make sure all the embellishments are ready. Using a wooden  spoon, work
about half the flour mixture into the butter and sugar.  Add the milk
and egg mixture and combine well. Then add the rest of  the flour
mixture and, as soon as the dough is smooth, the oats,  dates, nuts,
coconut, and sesame seeds. Give each addition about 2  stirs before
adding the next, but don't wait until each is well  mixed. Stir only
enough to ensure proper distribution of the goodies  at the end. Put
golf ball-sized dollops of the dough on the lined  baking sheet,
spacing them about 8" apart. Use a knife blade to  flatten and spread
the dough into 3.1/2" circles (which will spread a  bit in the oven).
Be sure they aren't more than 1/4" thick. Bake the  cookies 8 mins.,
then reverse the sheet so they brown evenly and  lower the heat to
350~. Bake another 5 to 8 mins. or until the  cookies are nicely
browned and a broken one is dry in the center.  They will be soft when
they come out of the oven, but will become  chewy, w/crisp edges, as
they cool. Cool on a wire rack. Source:  Yankee New England Cookbook by
Leslie Land  Posted to JEWISH-FOOD digest by Nancy Berry
<nlberry@prodigy.net> on  Oct 20, 1998, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 164
Calories From Fat: 73
Total Fat: 8.4g
Cholesterol: 24.8mg
Sodium: 78.3mg
Potassium: 90.5mg
Carbohydrates: 21g
Fiber: 1.2g
Sugar: 12.9g
Protein: 2.4g