Afghan Cookies
Ready In: 30 mins
Yields: 3-4 Dozen
Ingredients
- 1⁄3 cup pitted dates, chopped fine
- 1⁄2 cup boiling water, more to cover dates
- 1 cup all-purpose flour
- 1⁄4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 3⁄4 cup vegetable shortening
- 1⁄4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups corn flakes
Directions
- Preheat the oven to 350 degrees F.
- Place the chopped dates in a small cup and cover with the boiling water for 10 to 15 minutes.
- Drain and discard the liquid.
- Combine the flour, cocoa, and baking powder.
- In a large bowl, cream the vegetable shortening and sugar until light and fluffy.
- Stir in the dates.
- Beat in the vanilla extract.
- Gradually blend in the dry ingredients.
- Fold in the cornflakes.
- Break off walnut size pieces of the dough and roll into balls.
- Place 1 1/2 inches apart on ungreased baking sheets.
- Bake for 12 to 15 minutes, or until firm to the touch.
- Transfer to wire racks to cool.
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