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2 1/2 c. moist coconut 1 1/2 c. cut-up dates 1 1/2 c. cut or chopped pecans 1 can Borden's Eagle Brand milk Mix coconut, dates, and pecans thoroughly, then add Borden's milk and mix well. Drop by teaspoon onto well-greased cookie sheet. Bake at 350 for 11-12 minutes. Yield: 75 cookies Note: I use a food processor to chop the nuts and dates. I squeeze the batter out of a pastry bag or parchment cone. These are great to cut in half and roll in powdered sugar to serve at parties and weddings! This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |