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Print this Recipe    Ambrosia

Ambrosia Cookies
Yield: 4 dozen

1 cup butter or margarine
1 cup sugar
1 cup firmly packed brown sugar
2 eggs, well beaten
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup flaked coconut
1 1/2 cups quick-cooking or regular oats, uncooked
1 cup chopped pecans
2 cups chopped dates (or raisins)
1 tablespoon grated lemon rind
1 teaspoon grated orange rind

Cream butter in a large mixing bowl; gradually add sugar, beating
well. Add eggs, beating well; stir in vanilla.

Combine flour, baking powder, baking soda, salt, coconut, oats,
pecans, dates, lemon rind, and orange rind in a medium mixing bowl;
mix well. Add to creamed mixture; blend well. Drop dough by
teasoonfuls 2 inches apart onto ungreased cookie sheets. Bake at
375 F for 10 to 12 minutes. Remove to wire racks to cool. Store
in airtight containers.

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