Ambrosia cookies
48 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter or margarine |
| 1 | cup | Sugar |
| 1 | cup | Firmly packed brown sugar |
| 2 | 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 |
Directions
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
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