Holiday cookie recipe by Ginger Thielen handed down from her mother Vlasta Kostka Ward. A family tradition since the early 60's.
1. Beat egg whites up until fluffy.
2. Beat egg yolks separately.
3. Fold egg whites with the egg yolks.
4. Combine flour, salt, baking powder and sugar, and then fold in dates and pecans.
5. Fold the egg white/yolk mixture with the other combined ingredients, flour, etc.
6. Place in a greased 9x13 pyrex baking pan.
7. Bake at 325* for 35 minutes.
8. Cut while still warm and roll in powdered sugar.
Be sure to finely chop the dates and pecans so that you can better shape in to logs, ball or squares.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (34g) | ||
Recipe Makes: 36 Servings | ||
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Calories: 168 | ||
Calories from Fat: 141 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.7g | 21 % | |
Saturated Fat 4.8g | 24 % | |
Monounsaturated Fat 6.9g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 39.4mg | 12 % | |
Sodium 47.2mg | 2 % | |
Potassium 71.7mg | 2 % | |
Total Carbohydrate 6.3g | 2 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 5g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 168
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