- 3/4 cup (175 ml) sugar
- 1 cup (225 ml) snipped dates
- 2 eggs, beaten
- 1 tsp (5 ml) vanilla
- 1 cup (225 ml) walnuts, chopped
- 1 cup (225 ml) cornflakes
- Blend sugar, dates and eggs in skillet.
- Cook over medium heat.
- Stir 5 minutes.
- Remove from heat, stir in vanilla and walnuts.
- Carefully stir in cornflakes, cool slightly.
- With moist hands, roll in small mounds.
- Roll in coconut or in melted semi-sweet chocolate.
- Refrigerate cookies.