INGREDIENTS

INSTRUCTIONS

Combine first 3 ingredients in a large bowl, and cut in chilled margarine
with a pastry blender. Combine milk and egg yolk; add to flour mixture,
stirring until a dough forms. Turn the dough out onto a floured surface,
and knead lightly 3 to 4 times. Wrap in heavy-duty plastic wrap, and chill
Place dates and next 5 ingredients in food processor; process until smooth.
Set date mixture aside.
Combine egg white and water; beat with a wire whisk, and set aside. Divide
dough in half; cover and refrigerate half of dough. Turn the remaining half
of dough out onto a lightly floured surface, and roll to 1/8-inch
thickness; cut into 18 rounds, using a 3-inch cutter.
Working with 1 round at a time, gently grasp opposite edges, and pull into
an oval shape. Moisten the edges of the dough with egg white mixture. Spoon
1 teaspoon date mixture onto half of each oval. Fold dough over filling;
seal edges by pressing with a fork dipped in flour. Carefully place on
baking sheets coated with cooking spray; brush tops with egg white mixture,
and sprinkle with 1-1/2 teaspoons sugar. Repeat procedure with the
remaining dough, date mixture, egg white mixture, and remaining 1-1/2
teaspoons sugar.
Bake at 375 degrees for 15 minutes or until lightly browned. Yield: 3 dozen
(serving size: 1 peasecod).
Per serving: 80 Calories; 2g Fat (24% calories from fat); 1g Protein; 14g
Carbohydrate; 6mg Cholesterol; 27mg Sodium
NOTES : These sweet treats, when properly made, should resemble pea pods.
The Pilgrims referred to any legume or pod as a peasecod.
Recipe by: Cooking Light, Nov/Dec 1994, page 105
Posted to MC-Recipe Digest V1 #405 by igor@digex.net on Jan 28, 1997.

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