Crunchy Skillet Cookies Recipe
Ingredients
| Butter/Margarine | 2 Tablespoon | |
| Pitted dates | 1 Cup (16 tbs), snipped | |
| Granulated Sugar | 1 Cup (16 tbs) | |
| Eggs | 2 , Well beaten | |
| Crisp rice cereal | 3 Cup (16 tbs) | |
| Walnuts | 1/2 Cup (16 tbs), chopped | |
| Confectioners' sugar | ||
Directions
Make several days ahead or on day:
1. In 10-inch skillet melt butter. Add dates and granulated sugar; blend well. Now, while stirring, add eggs. Cook over low heat, stirring constantly, allowing mixture to bubble softly, until it forms a soft ball when a little is dropped into a glass of cold water—5 or 6 minutes. Remove from heat.
2. Cool slightly; then stir in cereal and nuts, blending well. Turn out onto large sheet of wax paper that has been lightly sprinkled with confectioners' sugar. Roll to coat well on all sides.
3. Divide mixture into thirds; shape each third into a roll 5 inches long and 1 1/2 to 2 inches in diameter. Wrap each in wax paper. Refrigerate.
4. When needed, slice each cookie roll into 54-inch-thick slices. Makes about 60.
1. In 10-inch skillet melt butter. Add dates and granulated sugar; blend well. Now, while stirring, add eggs. Cook over low heat, stirring constantly, allowing mixture to bubble softly, until it forms a soft ball when a little is dropped into a glass of cold water—5 or 6 minutes. Remove from heat.
2. Cool slightly; then stir in cereal and nuts, blending well. Turn out onto large sheet of wax paper that has been lightly sprinkled with confectioners' sugar. Roll to coat well on all sides.
3. Divide mixture into thirds; shape each third into a roll 5 inches long and 1 1/2 to 2 inches in diameter. Wrap each in wax paper. Refrigerate.
4. When needed, slice each cookie roll into 54-inch-thick slices. Makes about 60.
Chef
