Skillet Cookies Recipe - Cooking Index
8 oz | 227g | Pitted chopped dates |
1 cup | 198g / 7oz | Granulated sugar |
1/2 cup | 99g / 3.5oz | Butter - (1 stick) |
1 cup | 146g / 5.1oz | Finely chopped pecans |
2 | Eggs - beaten | |
1/4 teaspoon | 1.3ml | Salt |
1 teaspoon | 5ml | Vanilla |
3 cups | 480g / 16oz | Crispy rice cereal such as Rice Krispies |
2 1/4 cups | 209g / 7.4oz | Shredded coconut |
Finely chop dates. Combine dates, sugar, butter, pecans, eggs and salt in large skillet with heavy bottom. Cook over low heat 8 to 10 minutes, or until thick, stirring constantly. (Mixture changes to a thick consistency quickly toward end of cooking time.)
Let cool 5 minutes. Add vanilla and cereal. Mix well. While mixture is still warm, form into 1-inch balls. Work quickly, because mixture sets as it cools.
Roll balls in coconut. Let cookies dry at room temperature. Store in covered container. To freeze, wrap cookies individually to prevent sticking.
Yields 52 (1-inch) cookies.
Tester's note: Easy-to-find ingredients, fast preparation, little cleanup. Making the balls smaller is an option.
These cookies remind me of candy with a crunch. Instead of coconut, you also can use colored sugar or sprinkles.
Source:
St. Louis Post-Dispatch - 12-07-1998
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