From the kitchen of Stephanie Knewasser.  Sprinkle Date
Cookies, also known as Skillet Cookies, are made on the
stovetop. Chopped pecans are normally used, but I prefer
them without. If you'd like to add nuts, use 1 c finely chopped
pecans and reduce the Rice Krispies to 4 c.  Another
common variation is to roll the cookies in shredded coconut
rather than sprinkles.  
In a large pan or pot:
1 c butter
1 c sugar
2 eggs
10 ounces chopped pitted dates
Cook & stir 5 minutes or until butter is melted & sugar is
completely dissolved.

Gradually stir in:
1 c flour
1/2 tsp salt
Cook for 6 minutes over med/ low heat.

Remove from heat & stir in:
1 tsp vanilla
5 c Rice Krispies cereal
Let cool for at least 5 minutes.

This makes a very sticky dough!
Drop by spoonfuls into a bowl of:
red sparkling sugar sprinkles
Using a fork, coat in sprinkles.
Squish into a ball shape.
Place on a wax paper lined tray to set.
Optional:
add a frosting embellishment.

Freeze well.
Strawberry Shaped Sprinkle Date Cookies
"No matter how many friends you have,
there is always room for one more."
The original recipe called for the cookies to be rolled into
"strawberry" shapes, rolled in red sprinkles, then topped with green
frosting leaves (shown below).  I found this very time consuming.  I
prefer rolling them in balls & serving them in mini cupcake papers
(shown above).
Sprinkle Date Cookies {Skillet Cookies}
Use a spoon to scoop
the sticky batter from
the pan.  Use a spatula
to scrape it from a
nonstick pot.
Use a 2nd spoon to
scrape batter from 1st
spoon. Drop directly
into a small bowl of
sprinkles.
Use a fork to toss
cookie around, coating
in sprinkles.  It will be
odd shaped.
Squish into a ball
shape (they are too
messy to roll).   These
remain pliable.
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