Refrigerator Cookies
Yield: 32 servings
1/2 c Butter or Margarine 1 c Flour
1 Egg 1 c Dates, unsugared, chopped
2 ts Vanilla 1 c Coconut, shredded
1 ts Baking powder 1 c Walnuts or Pecans
ds Salt
Cream butter, egg and vanilla until mixed and fluffy. Beat in dry
ingredients gradually mixing well after each addition. Mix in dates,
coconut and 1/ c of the nuts. Form dough into two 1-1/2 inch logs.
Roll logs into remaining nuts (1/4 c each). Wrap in waxed paper and
chill (or freeze) until firm enough to slice. Preheat oven to 350
degrees. Slice cookies 1/4 inch thick and place on a nonstick cookie
sheet. Bake 10-12 minutes until light golden brown. Cool on wire
racks.
2 cookies = 1 fat, 1/2 fruit, 1/4 brd, 95 cal. carbs = 11.5, pro = 1,
f = 5
Approved by the Diabetes Assoc.
441/2 c Butter or Margarine 1 c Flour
1 Egg 1 c Dates, unsugared, chopped
2 ts Vanilla 1 c Coconut, shredded
1 ts Baking powder 1 c Walnuts or Pecans
ds Salt
Cream butter, egg and vanilla until mixed and fluffy. Beat in dry
ingredients gradually mixing well after each addition. Mix in dates,
coconut and 1/ c of the nuts. Form dough into two 1-1/2 inch logs.
Roll logs into remaining nuts (1/4 c each). Wrap in waxed paper and
chill (or freeze) until firm enough to slice. Preheat oven to 350
degrees. Slice cookies 1/4 inch thick and place on a nonstick cookie
sheet. Bake 10-12 minutes until light golden brown. Cool on wire
racks.
2 cookies = 1 fat, 1/2 fruit, 1/4 brd, 95 cal. carbs = 11.5, pro = 1,
f = 5
Approved by the Diabetes Assoc.
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