This old recipe for no bake cookies is a real winner. The richness of the melted dates and the crispiness of the cereal are a fabulous contrast. This cookie is a must every Christmas. And it's great for after school treats too, along with the perfect lunchbox dessert. They are also great for a snack with tea in the afternoon.
Just make sure that you boil the mixture of the sugar, dates, and butter for four minutes, stirring constantly. This is necessary so the sugar dissolves and the cookies are meltingly smooth.
- 1/2 cup butter
- 1 cup brown sugar
- 1 cup dates (chopped)
- 1 egg (beaten)
- 1 teaspoon vanilla
- 2 cups rice krispies cereal
- 1 cup powdered sugar (more or less)
In a large saucepan, melt the butter over low heat. Remove the pan from the heat and add the brown sugar and dates, mixing well until combined. Return the saucepan to the heat and cook the mixture, stirring constantly, for 4 minutes.
Then add the beaten egg, and cook over low heat, stirring constantly, until the ingredients are all melted together. You really do need to stir constantly and with some vigor so the egg blends with the sugar mixture and doesn't scramble.
But you want the eggs to cook thoroughly for food safety reasons. Add the vanilla and the rice krispies; remove the pan from the heat. Stir until combined.
Drop the mixture by teaspoonfuls into powdered sugar and shape into balls. Let the cookies cool at room temperature for 20 minutes, then roll in powdered sugar again. Store the cookies, covered, in the refrigerator up to 3 days.
|Nutritional Guidelines (per serving)|