Diabetic wheat 'n' fruit cookies - sugar free
5 dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter; softened |
| 1 | Egg; | |
| 2 | teaspoons | Vanilla extract; |
| 1 | cup | Whole wheat flour; |
| 1 | teaspoon | Baking powder; |
| ⅛ | teaspoon | Salt; |
| 1 | cup | Unsweetened coconut; flaked |
| 1 | cup | Unsugared dates; chopped |
| 4 | teaspoons | Orange peel; fresh grated |
| 1 | cup | 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 1⅒/2 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 degrees for 10 to 12 minutes, until lightly browned.
Makes 5 dozen.
Source: The Kansas Cookbook - Recipes from the Heartland From The Cookie Lady's Files
Reformated 4 you and yours via Nancy O'Brion and her Meal-Master Submitted By ANNE MARIE CHIAPPETTA On 03-28-95