| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Diabetic, Cookie |
5 |
Dozen |
INGREDIENTS
| 1/2 |
c |
Butter; softened |
| 1 |
|
Egg; |
| 2 |
ts |
Vanilla extract; |
| 1 |
c |
Whole wheat flour; |
| 1 |
ts |
Baking powder; |
| 1/8 |
ts |
Salt; |
| 1 |
c |
Unsweetened coconut; flaked |
| 1 |
c |
Unsugared dates; chopped |
| 4 |
ts |
Orange peel; fresh grated |
| 1 |
c |
Pecans; finely ground |
INSTRUCTIONS
Cream the butter, egg and vanilla together in a large mixing bowl. In a
small bowl, combine the whole wheat flour, baking powder and salt. Add the
flour mixture a little at a time, to the creamed mixture, beating after
each addition. In a medium bowl, combine the coconut, dates, orange peel,
and 1/2 cup of the pecans. Stir into the cookie mixture. Divide the dough
in half and form into two logs, approximately 1.1/2 inches in diameter.
Place the remaining 1/2 cup of pecans on a piece of waxed paper. Roll the
logs in the nuts. Wrap each log in waxed paper and chill for 1 hour. To
bake, slice the logs into 1/8 inch rounds and place them on an ungreased
cookie sheet. Bake at 350 degrees for 10 to 12 minutes, until lightly
browned.
Makes 5 dozen.
Source: The Kansas Cookbook - Recipes from the Heartland
From The Cookie Lady's Files
Reformated 4 you and yours via Nancy O'Brion and her Meal-Master
Posted to MC-Recipe Digest V1 #323
From: Walt Gray <waltgray@mnsinc.com>
Date: Sat, 30 Nov 1996 21:25:18 -0500
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