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

Related recipes