| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cookies | 16 | Servings | ||
INGREDIENTS
| 1/4 | c | Unsalted butter |
| 2 | T | Light corn syrup |
| 4 | oz | Semisweet chocolate, chopped |
| 6 | oz | Graham crackers, crushed |
| 1/2 | c | Pitted dates, chopped |
| 1/3 | c | Preserved stem ginger, chop'd |
| Powdered sugar, sifted |
INSTRUCTIONS
Melt butter, corn syrup and chocolate in a large bowl placed over a pan of gently simmering water, stirring frequently until well blended. Add graham crackers, dates and ginger to chocolate mixture. Mix thoroughly. Spread evenly in a 9-inch-fluted flan pan with removable bottom, smoothing with the back of a spoon. Refrigerate 1 to 2 hour or until firm. Carefully remove side from pan. Cut mixture in even-sized, wedge-shaped pieces. Using a spatula, carefully loosen cookies from base of pan, sprinkle with powdered sugar, then arrange neatly on a serving plate. Keep refrigerated, or in a cool place, until serving. Can be stored in an airtight container in a cool place for 2 to 3 days. Source: "The Book of Cookies" by Pat Alburey, HP Books. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 130
Calories From Fat: 52
Total Fat: 6.1g
Cholesterol: 7.6mg
Sodium: 53.7mg
Potassium: 51.7mg
Carbohydrates: 19.4g
Fiber: 1.2g
Sugar: 9.4g
Protein: 1.2g