Skillet Cookies Ii Recipes

SKILLET COOKIES

Steps:

• Melt butter in a heavy frypan, add dates, sugar, salt and unbeaten eggs.
• Cook over very low heat, stirring constantly until mixture becomes quite thick and starts to cling to the spoon.
• Remove from heat, add vanilla, then cool slightly.
• Add rice puffs and nuts, mixing well.
• Sprinkle waxed paper lightly with icing sugar or toasted coconut. Shape mixture into two rolls about 2 inches in diameter.
• Wrap in wax paper and chill.
• To serve, cut int 1/2 inch slices.
• Keep refrigerated.

SKILLET CHOCOLATE CHIP COOKIE

Steps:

• Preheat oven to 350 degrees. In a large bowl, combine butter and sugars with a wooden spoon. Stir in egg and vanilla. Stir in flour, baking soda, and salt. Stir in chips. Transfer to a 10-inch cast-iron skillet; smooth top.
• Bake until cookie is golden brown and just set in the center, 18 to 20 minutes. Let cool 5 minutes.

SKILLET COOKIES II

Steps:

• In a large skillet, melt the margarine. Add the sugar and dates; cooking and stirring until thick. Stir in the egg, and cook 5 more minutes over low heat. Remove from heat, mix in the cereal, nuts (or coconut), and vanilla. Let the mixture cool for a minute , then shape into walnut sized balls. Roll in confectioners' sugar, and serve.

SKILLET COOKIES I

Steps:

• In a saucepan over medium heat combine the butter, dates, egg yolks and sugar. Bring to a boil and cook for 2 minutes. Remove from heat stir in the rice cereal, chopped pecans and vanilla. Stir and let cool.
• When you can handle roll into small balls then roll in confectioners' sugar.

SKILLET COOKIES II

Steps:

• In a large skillet, melt the margarine. Add the sugar and dates; cooking and stirring until thick. Stir in the egg, and cook 5 more minutes over low heat. Remove from heat, mix in the cereal, nuts (or coconut), and vanilla. Let the mixture cool for a minute , then shape into walnut sized balls. Roll in confectioners' sugar, and serve.