Sugarless Wheat'N' Fruit Cookies

Directions

Cream the butter, egg and vanilla together in a large mixing bowl.

In a small bowl, combine the whole wheat flour, baking powder and salt.

Add the flour mixture a little at a time, to the creamed mixture, beating after each addition.

In a medium bowl, combine the coconut, dates, orange peel, and ½ cup of the pecans.

Stir into the cookie mixture.

Divide the dough in half and form into two logs, approximately 1 and a ½ inches in diameter.

Place the remaining ½ cup of pecans on a piece of waxed paper.

Roll the logs in the nuts.

Wrap each log in waxed paper and chill for 1 hour.

To bake, slice the logs into ⅛ inch rounds and place them on an ungreased cookie sheet.

Bake at 350℉ (180℃) for 10 to 12 minutes, until lightly browned.

Makes 5 dozen.