INGREDIENTS

INSTRUCTIONS

Cover a flat baking sheet w/parchment if possible; tinfoil if necessary. If
you use tinfoil, butter it generously. Preheat oven to 375. Cream the
butter with the sugars until light and fluffy; the 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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