1/2 cup butter; softened
2 teaspoon vanilla extract
1 cup whole wheat flour
1 teaspoon baking powder
1/8 teaspoon salt
1 cup unsweetened coconut; flaked
1 cup unsugared dates; chopped
4 teaspoon orange peel; fresh grated
1 cup pecans; finely ground
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 1/2 cup of the pecans. Stir into the cookie mixture. Divide the dough in half and form into two logs, approximately 1.1/2 inches in diameter. Place the remaining 1/2 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 1/8 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.
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