Difference between revisions of "Sugarless Wheat 'n' Fruit Cookies"

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* 1 cup [[pecans]], finely ground
 
* 1 cup [[pecans]], finely ground
  
== Directions ==
+
== Procedures ==
 
# Cream the [[butter]], [[egg]] and [[vanilla]] together in a large mixing bowl.
 
# 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]].
 
# In a small bowl, combine the [[whole wheat flour]], [[baking powder]] and [[salt]].
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# Bake at 350°F for 10 to 12 minutes, until lightly browned.
 
# Bake at 350°F for 10 to 12 minutes, until lightly browned.
  
[[Category:Diabetic-friendly Recipes]]
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[[Category:Diabetic-Friendly Recipes]]
 
[[Category:Special diet cookie Recipes]]
 
[[Category:Special diet cookie Recipes]]
 
[[Category:Nut cookie Recipes]]
 
[[Category:Nut cookie Recipes]]

Latest revision as of 11:21, 15 July 2012

Description

  • Makes 5 dozen

Ingredients

Procedures

  1. Cream the butter, egg and vanilla together in a large mixing bowl.
  2. In a small bowl, combine the whole wheat flour, baking powder and salt.
  3. Add the flour mixture a little at a time, to the creamed mixture, beating after each addition.
  4. In a medium bowl, combine the coconut, dates, orange peel, and ½ cup of the pecans.
  5. Stir into the cookie mixture.
  6. Divide the dough in half and form into two logs, approximately 1½ inches in diameter.
  7. Place the remaining ½ cup of pecans on a piece of waxed paper. Roll the logs in the nuts.
  8. Wrap each log in waxed paper and chill for 1 hour.
  9. To bake, slice the logs into ⅛ inch rounds and place them on an ungreased cookie sheet.
  10. Bake at 350°F for 10 to 12 minutes, until lightly browned.