| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Cookies, Mcdougall |
60 |
Servings |
INGREDIENTS
|
|
Contributed by Julie Seward |
| 1 |
lb |
Pitted dates |
| 2 |
c |
Water |
| 1/3 |
c |
Tahini |
|
|
(Old Fashioned Peanut Butter |
|
|
May be substituted) |
| 1 |
c |
Wheat germ |
| 9 |
c |
Old fashioned rolled oats |
| 2 |
ts |
Baking powder |
| 2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 2 1/2 |
ts |
Vanilla |
| 2 |
c |
Chopped toasted pecans |
| 2 1/2 |
c |
Raisins |
INSTRUCTIONS
Chop dates in foor processor. Add part or all of the water and blend
until dated are pureed. Pour puree and any remaining water into a very
large mxing bowl.
Add tahini and blend well. Add wheat germ, oats, baking powder, baking
soda, and salt and blend well.
Add vanilla while beaters are mixing the dough.
Slowly blend in nuts and raisins. Batter will be very stiff. Blend until
all ingredients are evenly distributed.
Preheat over to 350 degrees.
Drop onto non-stick cookie shhet and flatten with a spoon. Or shape by
hand into desired shapes. These cookies will not flatten or spread. They
may be baked close together. Bake 12 to 15 minutes or more, depending on
sides, at 350 degrees. Store in refrigerator.
From DEEANNE's recipe files
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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