 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | cup | butter | 2 | large | egg | 1 1/3 | tablespoons | vanilla extract | 2 | teaspoons | baking powder | 2 | dash | salt | 2 | cups | all-purpose flour | 2 | cup, pitted, chopped | Dates, dry | 1 | package (7 oz) | coconut, dried, shredded | 2 | cups, chopped | pecans |
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Steps
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Sequence
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Step
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| 1 | Cream butter, egg and vanilla until mixed and fluffy. | 2 | Beat in dry ingredients gradually mixing well after each addition. | 3 | Mix in dates, coconut and 1/2 cup of the nuts. | 4 | Form dough into two 1-1/2 inch logs. | 5 | Roll logs into remaining nuts (1/4 cup each). | 6 | Wrap in waxed paper and chill (or freeze) until firm enough to slice. | 7 | Preheat oven to 350 degrees. | 8 | Slice cookies 1/4 inch thick and place on a nonstick cookie sheet. | 9 | Bake 10-12 minutes until light golden brown. Cool on wire racks |
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