Yield: 32 servings
|½ cup||Butter or Margarine|
|1 teaspoon||Baking powder|
|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.