¼ cup (50 mL) butter
1 ½ cups (375 mL) finely chopped dates
1 cup (250 mL) sugar
2 beaten eggs
1 tsp (5 mL) vanilla
2 cups (500 mL) crisp rice grain cereal
½ cup (125 ml) shredded coconut
½ cup (125 ml) chopped pecans
In a non-stick fry-pan, over medium-low heat, mix butter, dates, sugar, and eggs. Cook for 2 minutes, stirring constantly, until mixture thickens.
Remove the pan from the stove and add the vanilla, cereal, coconut, and nuts. Using a teaspoon, form small amounts of dough into balls. Roll balls in icing sugar.
Makes approximately 36 cookies.
Nutrients per serving:
Carbohydrate 15.8 g
Protein 0.9 g
Fat 3.5 g
Sodium 25.2 mg
Fibre 1.0 g