"Practice in shaping these results in a more attractive-looking cookie."
Recipe: #28511 October 28, 2017
- Serving Size: 1 (20.4 g)
- Calories 83.4
- Total Fat - 4.2 g
- Saturated Fat - 2.5 g
- Cholesterol - 18.8 mg
- Sodium - 27.6 mg
- Total Carbohydrate - 10.6 g
- Dietary Fiber - 0.6 g
- Sugars - 4.3 g
- Protein - 1.2 g
- Calcium - 5.8 mg
- Iron - 0.7 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.1 mg
In large bowl cream the butter, sugar, vanilla and salt until fluffy.
Add egg and beat well. Stir in orange peel and dates.
Gradually stir in flour until blended.
Wrap dough airtight by covering bowl with wax paper held in place by a rubber band and chill 1 hour or more, even overnight.
Pinch off walnut-size pieces of dough. Roll each piece to a 4-1/2"-long rope, then roll it in cereal.
Shape these rolls into wreaths, pinching the ends together.
Put on lightly greased cookie sheet, 1 inch apart.
Bake in preheated 350' oven 12-14 minutes or until light brown.
Remove to a rack to cool.
Tips & Variations
- Rolling pin and waxed paper to crush the corn flakes