Date & Nut Chews
Yield
1 panPrep
35 minCook
25 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| ¾ | teaspoon |
salt
|
|
| ½ | teaspoon |
almond extract
|
*
|
| ½ | cup |
sugar
granulated |
|
| ½ | cup |
light corn syrup
light or dark |
|
| 1 | cup |
dates
finely chopped |
|
| 1 | cup |
nuts
chopped |
|
| ¾ | cup |
all-purpose flour
|
|
| 1 | x |
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| 3.8 | ml |
salt
|
|
| 2.5 | ml |
almond extract
|
*
|
| 118 | ml |
sugar
granulated |
|
| 118 | ml |
light corn syrup
light or dark |
|
| 237 | ml |
dates
finely chopped |
|
| 237 | ml |
nuts
chopped |
|
| 177 | ml |
all-purpose flour
|
|
| 1 | x |
powdered sugar
|
*
|
Directions
Preheat oven to 375℉ (190℃).
Grease a 9-by-13-inch pan.
Place eggs in large bowl.
Add salt and almond extract.
Beat until light.
Gradually beat in sugar and corn syrup.
Add dates and nuts; mix well.
Sift flour.
Fold into other ingredients. Pour into pan.
Bake for 20 to 25 minutes.
Remove from oven; while still hot, cut into 1½-inch squares.
If necessary, discard squares from the four corners of the pan; that portion may be too hard.
Shape at once into small balls, taking care not to burn your hands.
Roll in powdered sugar, or put sugar and cookies in a paper bag and shake.
