Best Heidis Frying Pan Cookies Recipes

FRYING PAN COOKIES

Steps:

• Melt butter or margarine in heavy skillet. Add slightly beaten eggs. Stir in dates, sugar, salt and vanilla. Cook over low heat stirring constantly until thick and well blended.
• Have ready crisp rice cereal and chopped nuts in large bowl. Stir cooked mixture into them until coated.
• Chill. Put by teaspoonful on cookie sheet. Chill again. When cold roll in crisp rice crumb and coconut mixture or powdered sugar.

FRY PAN COOKIES

Steps:

• Mix sugar, dates, eggs and vanilla.
• Cook in frying pan over medium heat until it pulls away from the sides of the pan, 5 to 7 minutes, stirring constantly.
• Add rest of the ingredients, except for coconut.
• When cool enough to handle, wet hands and form into small balls.
• Roll balls in coconut.

STOVE-TOP COOKIES ( FRY PAN COOKIES )

Steps:

• Sprinkle powdered sugar or coconut evenly onto a parchment or wax paper-lined 15 x 10 x 1-inch pan. Set aside.
• Combine sugar and eggs in a large saucepan; stir well. Add dates and butter; cook over low heat, stirring constantly, 8 minutes or until mixture is thickened and bubbly. Remove from heat; stir in cereal, pecans and vanilla, mixing well.
• Spread cereal mixture evenly onto prepared pan. Let stand for 15 minutes
• Roll the mixture into a 15-inch log, beginning at long side. Let cool completely.
• Cut into 1/2-inch thick slices.

FRY PAN COOKIES

Steps:

• Beat eggs and brown sugar together; stir in dates.
• Pour mixture into a lightly greased heavy frying pan.
• Cook, stirring constantly, over medium heat until dates are soft (8 to 10 minutes); remove from heat.
• Stir in remaining ingredients except coconut; cool to lukewarm.
• Shape mixture into small balls and roll in coconut.