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Name: Skillet Cookies
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 52
Cuisine: American
Ingredients: 1 c Granulated sugar; 1 c pecans Finely chopped; 2 Eggs beaten; 2 1/4 c coconut, shredded; 1/2 c Butter; 1/4 ts Salt; 1 ts Vanilla; 3 c Crispy rice cereal; 8 oz Pitted, chopped dates

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INGREDIENTS

1 c Granulated sugar
1 c pecans ; Finely chopped
2 Eggs ; beaten
2 1/4 c coconut, shredded
1/2 c Butter
1/4 ts Salt
1 ts Vanilla
3 c Crispy rice cereal
8 oz Pitted, chopped dates

Servings

INSTRUCTIONS

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. Testers 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. Recipe Source: St. Louis Post-Dispatch - 12-07-1998 Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com

NOTES

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Skillet Cookies

1 c Granulated sugar
1 c pecans Finely chopped
2 Eggs beaten
2 1/4 c coconut, shredded
1/2 c Butter
1/4 ts Salt
1 ts Vanilla
3 c Crispy rice cereal
8 oz Pitted, chopped dates

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.    Testers 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.    Recipe Source: St. Louis Post-Dispatch - 12-07-1998    Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com

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Nutrition

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Serving Size: 1 Serving (27g)
Recipe Makes: 52

Calories: 94
Calories from Fat: 51 (54%)

Amt Per Serving		% DV

	Total Fat 5.7g	8 %
	Saturated Fat 2.8g	14 %
	Monounsaturated Fat 1.7g
	Polyunsanturated Fat 0.7g
Cholesterol 45.4mg		14 %
Sodium 51.3mg		2 %
Potassium 67.9mg		2 %
Total Carbohydrate 9.8g		3 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 9.1g
Protein 1.7g		2 %
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.

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Calories per serving: 94

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