Sugarless Wheat'N' Fruit Cookies
Yield
5 dozenPrep
40 minCook
10 minReady
110 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
softened |
|
| 1 | each |
eggs
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 1 | cup |
whole-wheat flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ⅛ | teaspoon |
salt
|
|
| 1 | cup |
coconut, shredded, unsweetened (desiccated)
|
*
|
| 1 | cup |
dates
chopped |
|
| 4 | teaspoons |
orange zest
fresh grated |
|
| 1 | cup |
pecans
finely ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
softened |
|
| 1 | each |
eggs
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 237 | ml |
whole-wheat flour
|
|
| 5 | ml |
baking powder
|
|
| 0.6 | ml |
salt
|
|
| 237 | ml |
coconut, shredded, unsweetened (desiccated)
|
*
|
| 237 | ml |
dates
chopped |
|
| 2E+1 | ml |
orange zest
fresh grated |
|
| 237 | ml |
pecans
finely ground |
|
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.
