Ding-bats
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Stick butter or margarine | |
| 1 | Egg | |
| 1 | cup | Sugar |
| 1 | cup | Chopped pecans |
| 1 | pack | (8 oz) dates |
| 4 | cups | Rice Krispies |
| Salt | ||
| Vanilla extract | ||
| Coconut or powdered sugar | ||
Directions
Combine butter, sugar, egg, and dates in a heavy saucepan. Cook over low heat, stirring continuously, until just starting to boil. Add pecans; cook 10 minutes. Continue stirring. Remove from heat. Add dash of salt, vanilla, and Rice Krispies. Mix well. Spread into a buttered 9x13 pan. Sprinkle top with coconut or powdered sugar. Cut into bars or small squares when cool.
Note: We make these cookies as a bar, but the original recipe called for making 1-inch balls and rolling them in coconut or powdered sugar. They are certainly more decorative as balls, but spreading them in a pan tastes just as good.
Posted to JEWISH-FOOD digest Volume 98 #013 by lisamontag@... (Lisa Montag) on Jan 7, 1998