| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Diabetic, Desserts, Cooky/bars |
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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