Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0
Recipe by Cooking Light November 1995

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Recipe Summary

Yield:
2 1/2 dozen (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cream sugar and margarine at medium speed of a mixer until fluffy (about 3 minutes). Add vanilla and egg; beat well. Combine flour, cornmeal, and baking soda; stir. Add to creamed mixture; beat well. Stir in pecans and dates.

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  • Drop dough by level tablespoons onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes; let cool on pans 2 minutes. Remove from pans; let cool completely on wire racks.

Nutrition Facts

72 calories; calories from fat 34%; fat 2.7g; saturated fat 0.4g; mono fat 1.3g; poly fat 0.7g; protein 1g; carbohydrates 11.3g; fiber 0.4g; cholesterol 7mg; iron 0.3mg; sodium 41mg; calcium 3mg.
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