Refrigerator Cookies
Yield
32 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
or margarine |
|
| 1 | each |
eggs
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | dash |
salt
|
*
|
| 1 | cup |
all-purpose flour
|
|
| 1 | cup |
dates
unsugared, chopped |
|
| 1 | cup |
coconut
shredded |
*
|
| 1 | cup |
walnuts
or pecans |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
or margarine |
|
| 1 | each |
eggs
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 5 | ml |
baking powder
|
|
| 1 | dash |
salt
|
*
|
| 237 | ml |
all-purpose flour
|
|
| 237 | ml |
dates
unsugared, chopped |
|
| 237 | ml |
coconut
shredded |
*
|
| 237 | ml |
walnuts
or pecans |
|
Directions
Cream butter, egg and vanilla until mixed and fluffy.
Beat in dry ingredients gradually mixing well after each addition.
Mix in dates, coconut and ½ cup of the nuts.
Form dough into two 1½ inch logs.
Roll logs into remaining nuts (¼ cup each).
Wrap in waxed paper and chill (or freeze) until firm enough to slice.
Preheat oven to 350℉ (180℃).
Slice cookies ¼ inch thick and place on a nonstick cookie sheet.
Bake 10 to 12 minutes until light golden brown.
Cool on wire racks.
