Time 10m Number Of Ingredients 3 Steps:
Process: Add dates, nuts and salt in a food processor fitted with the S-shaped blade. Process until mixture is well combined and sticking together. Form balls: Scoop dough from food processor with your hands (or a cookie scoop) and form into small balls using your hands. Enjoy right away or store for later. To store: Place balls into a sealed storage container and store in the fridge for 1-2 weeks or the freezer for up to 3 months.
Time 25m Yield 12 serving(s) Number Of Ingredients 9 Steps:
In heavy-bottomed,lg. saucepan or pot,melt butter. Stir in brown sugar and dates. Cook til sugar is melted. Remove from heat and QUICKLY stir in egg well. Return to med. heat, stirring constantly, til boiling. Boil and stir 1 minute. Remove from heat, stir in rest of ingredients, and let cool off til easily handled. Roll into balls, about 1" or so, roll in powdered sugar to coat. Store airtight. (Can chill if desired, but serve room temp.).
Time 40m Yield 2-1/2 dozen. Number Of Ingredients 9 Steps:
Preheat oven to 325°. In a bowl, cream butter and sugar. Beat in milk and vanilla. Combine flour and salt; gradually add to creamed mixture. Stir in dates and nuts. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake until bottoms are lightly browned, 22-25 minutes. Roll warm cookies in confectioners’ sugar; cool on wire racks.
Time 25m Yield 24 Number Of Ingredients 7 Steps:
Cook and stir dates, sugar, and margarine in a large saucepan over low heat until sugar dissolves; remove from heat. Fold crispy rice cereal, pecans, and vanilla extract into the date mixture until evenly mixed. Grease your hands with margarine. Roll date mixture into 1-inch balls. Spread confectioners’ sugar into a shallow dish; roll date balls in confectioners’ sugar to coat.
Time 40m Yield 32 serving(s) Number Of Ingredients 6 Steps:
In a saucepan, melt butter. Add dates and granulated sugar and cook slowly, stirring constantly, until blended. Add cereal and coconut, stirring to combine. Remove from heat and let cool until you can handle the mixture without burning your fingers. Form into 1" sized balls with greased hands, then roll each into powdered sugar to coat.
Yield 36 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a small saucepan over low heat, combine butter, water, and dates. Bring to a boil, then remove from heat, and let stand for 10 minutes. Pour date mixture into a medium bowl. Mix in the brown sugar and chopped nuts. Whip egg whites in a small bowl until stiff. Fold egg whites into date mixture. Roll dough into 2 inch balls and roll in shredded coconut. Place on cookie sheets about 2 inches apart Bake for 12 to 15 minutes in the preheated oven. Let cool on wire racks.
