Frying Pan Cookies

• 1 1/2 cups dates pitted and chopped
• 1/4 cup butter
• 2 large eggs unbeaten
• 1 cup sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup walnuts chopped
• 3 cups crisp rice cereal
• 1/2 cup coconut flaked, optional
• 1/4 cup powdered sugar optional

1. Melt butter in a heavy skillet.
2. Add slightly beaten eggs.
3. Stir in dates, sugar, salt and vanilla.
4. Cook over low heat stirring constantly until thick and well combined.
5. Mix well crisp rice cereal and chopped nuts in a large bowl.
6. Stir in cooked mixture until combined.
7. Chill.
8. Place by 1 teaspoonful on cookie sheet.
9. Chill again.
10. When cold enough, roll cookie in crisp rice crumb and coconut mixture or powdered sugar.
11. Storage in air-tight container for 2 weeks or freeze them for up 2 months.

dates, butter, eggs, sugar, salt, vanilla, walnuts, crisp rice, coconut flaked, powdered sugar

Taken from recipeland.com/recipe/v/frying-pan-cookies-34799 (may not work)