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Title: Sugarless Wheat 'n' Fruit Cookies
Categories: Diabetic Dessert Cookie
Yield: 5 Dozen
| 1/2 | c | Butter; softened |
| 1 | Egg; | |
| 2 | ts | Vanilla extract; |
| 1 | c | Whole wheat flour; |
| 1 | ts | Baking powder; |
| 1/8 | ts | Salt; |
| 1 | c | Unsweetened coconut; flaked |
| 1 | c | Unsugared dates; chopped |
| 4 | ts | Orange peel; fresh grated |
| 1 | c | 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.
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
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