Yield: 48 Servings
Measure | Ingredient |
---|---|
1 cup | Butter or margarine |
1 cup | Sugar |
1 cup | Firmly packed brown sugar |
2 \N | Eggs; well beaten |
1 teaspoon | Vanilla extract |
2 cups | All-purpose flour |
1 teaspoon | Baking powder |
½ teaspoon | Baking soda |
¼ teaspoon | Salt |
1 cup | Flaked coconut |
1½ cup | Quick-cooking or regular oats; uncooked |
1 cup | Chopped pecans |
2 cups | Chopped dates (or raisins) |
1 tablespoon | Grated lemon rind |
1 teaspoon | Grated orange rind |
From: popielarz@... (June Popielarz) Date: Wed, 26 Jan 94 11:20:06 -0500 Cream butter in a large mixing bowl; gradually add sugar, beating well. Add eggs, beating well; stir in vanilla. Combine flour, baking powder, baking soda, salt, coconut, oats, pecans, dates, lemon rind, and orange rind in a medium mixing bowl; mix well. Add to creamed mixture; blend well. Drop dough by teasoonfuls 2 inches apart onto ungreased cookie sheets. Bake at 375 F for 10 to 12 minutes. Remove to wire racks to cool. Store in airtight containers. Yield: 4 dozen
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .