Frying Pan Cookies
No baking cookies, still satisfy everyone.
Yield
36 servingsPrep
10 minCook
10 minReady
60 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
dates
pitted and chopped |
|
| ¼ | cup |
butter
|
|
| 2 | large |
eggs
unbeaten |
|
| 1 | cup |
sugar
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
walnuts
chopped |
|
| 3 | cups |
crisp rice cereal
|
|
| ½ | cup |
coconut
flaked, optional |
*
|
| ¼ | cup |
powdered sugar
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
dates
pitted and chopped |
|
| 59 | ml |
butter
|
|
| 2 | large |
eggs
unbeaten |
|
| 237 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
walnuts
chopped |
|
| 7.1E+2 | ml |
crisp rice cereal
|
|
| 118 | ml |
coconut
flaked, optional |
*
|
| 59 | ml |
powdered sugar
optional |
|
Directions
Melt butter in a heavy skillet.
Add slightly beaten eggs.
Stir in dates, sugar, salt and vanilla.
Cook over low heat stirring constantly until thick and well combined.
Mix well crisp rice cereal and chopped nuts in a large bowl.
Stir in cooked mixture until combined.
Chill.
Place by 1 teaspoonful on cookie sheet.
Chill again.
When cold enough, roll cookie in crisp rice crumb and coconut mixture or powdered sugar.
Storage in air-tight container for 2 weeks or freeze them for up 2 months.
