| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
St. Louis |
Post3 |
52 |
servings |
INGREDIENTS
| 8 |
oz |
Pitted chopped dates |
| 1 |
c |
Granulated sugar |
| 1/2 |
c |
Butter -; (1 stick) |
| 1 |
c |
Finely chopped pecans |
| 2 |
|
Eggs; beaten |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Vanilla |
| 3 |
c |
Crispy rice cereal such as Rice Krispies |
| 2 1/4 |
c |
Shredded coconut |
INSTRUCTIONS
Finely chop dates. Combine dates, sugar, butter, pecans, eggs and salt in
large skillet with heavy bottom. Cook over low heat 8 to 10 minutes, or
until thick, stirring constantly. (Mixture changes to a thick consistency
quickly toward end of cooking time.) Let cool 5 minutes. Add vanilla and
cereal. Mix well. While mixture is still warm, form into 1-inch balls. Work
quickly, because mixture sets as it cools. Roll balls in coconut. Let
cookies dry at room temperature. Store in covered container. To freeze,
wrap cookies individually to prevent sticking. Yields 52 (1-inch) cookies.
Tester's note: Easy-to-find ingredients, fast preparation, little cleanup.
Making the balls smaller is an option. These cookies remind me of candy
with a crunch. Instead of coconut, you also can use colored sugar or
sprinkles.
Recipe Source: St. Louis Post-Dispatch - 12-07-1998
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
Converted by MM_Buster v2.0l.
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