Japanese Hard Tack Cookies
Yield
3 dozenPrep
10 minCook
20 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| ¾ | cup |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| 2 | large |
eggs
well beaten |
|
| 11 | ounces |
dates
|
|
| 1 | cup |
all-purpose flour
|
|
| 1 | cup |
nuts
chopped |
|
| 1 | x |
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 177 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 2 | large |
eggs
well beaten |
|
| 317.9 | ml/g |
dates
|
|
| 237 | ml |
all-purpose flour
|
|
| 237 | ml |
nuts
chopped |
|
| 1 | x |
powdered sugar
|
*
|
Directions
Sift and mix together the sugar, flour, baking powder and salt.
Add eggs and mix well.
Add dates and nuts.
Spread mixture thinly on a well greased 13x17 inch jelly roll pan.
Bake at 350℉ (180℃) F for about 20 minutes or until brown.
Cool and cut into bars.
Dust with powdered sugar.
