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Title: Diabetic Wheat 'n' Fruit Cookies - Sugar Free
Categories: Diabetic Dessert Cookie
Yield: 5 Dozen

1/2cButter; softened
1 Egg;
2tsVanilla extract;
1cWhole wheat flour;
1tsBaking powder;
1/8tsSalt;
1cUnsweetened coconut; flaked
1cUnsugared dates; chopped
4tsOrange peel; fresh grated
1cPecans; 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 Date: Wed, 10 Jul 1996 21:57:37 ~0500

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