Diabetic refrigerator cookies

Yield: 32 servings

Measure Ingredient
½ cup Butter or Margarine
1 \N Egg
2 teaspoons Vanilla
1 teaspoon Baking powder
\N dash Salt
1 cup Flour
1 cup Dates, unsugared, chopped
1 cup Coconut, shredded
1 cup Walnuts or Pecans

Cream butter, egg and vanilla until mixed and fluffy. Beat in dry ingredients gradually mixing well after each addition. Mix in dates, coconut and 1/ c of the nuts. Form dough into two 1-½ inch logs.

Roll logs into remaining nuts (¼ c each). Wrap in waxed paper and chill (or freeze) until firm enough to slice. Preheat oven to 350 degrees. Slice cookies ¼ inch thick and place on a nonstick cookie sheet. Bake 10-12 minutes until light golden brown. Cool on wire racks.

2 cookies = 1 fat, ½ fruit, ¼ brd, 95 cal. carbs = 11½, pro = 1, f = 5

Approved by the Diabetes Assoc. Submitted By ANNE MARIE CHIAPPETTA On 03-28-95

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