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Haystacks offer no-bake version

By Laura Crooks laurac@spokesman.com

Dear Laura: I would like a recipe for Haystack Cookies. – Maria, of Spokane

Dear Maria: Haystack Cookies are a popular request. The first recipe below is one that appeared in The Spokesman-Review in 1997 and again last August. The second recipe is a no-bake version I found in the newspaper’s Dorothy Dean files. Enjoy!

Haystack Cookies

From Spokesman-Review archives

4 egg whites

1/2 cup sugar

1/4 teaspoon salt

1 teaspoon lemon juice

6 cups shredded coconut

1 cup walnuts, finely chopped

1 cup finely chopped dates

Heat oven to 350 degrees. Coat cookie sheet with nonstick vegetablespray or a sheet of parchment.

Beat egg whites, gradually adding sugar and salt; beat until very stiff. Gently stir in lemon juice, coconut, nuts and dates.

Using an ice cream scoop, drop level scoops of dough onto a prepared cookie sheet, leaving about 2 inches between cookies. Bake for about 8 to 10 minutes or until lightly browned. Remove from oven; let stand 2 to 3 minutes, then transfer to wire rack to cool completely.

Yield: About 30 cookies.

Approximate nutrition per cookie: 127 calories, 7 grams fat (4 grams saturated, 48 percent fat calories), 2 grams protein, 15 grams carbohydrate, no cholesterol, 1 gram dietary fiber, 65 milligrams sodium.

Haystacks

From The Spokesman-Review’s Dorothy Dean Homemaker Services, F-27 series

2 tablespoons butter

1/2 cup walnuts

1 cup chocolate or butterscotch chips

2 tablespoons light corn syrup

1 tablespoon water

3 cups crisp dry cereal

Melt butter in large saucepan. Add nuts; cook, stirring frequently until light browned. Remove from heat. Stir in chips until melted. Stir in corn syrup and water. Add cereal; toss until coated. Shape by heaping small stacks on waxed paper. Chill until set.

Yield: 1 1/2 to 2 dozen cookies

Approximate nutrition per cookie (based on 24 cookies using crisped rice cereal): 76 calories, 4.5 grams fat (1.9 grams saturated, 53 percent fat calories), 9.14 grams carbohydrate, 2.5 milligrams cholesterol, less than 1 gram dietary fiber, 38 milligrams sodium.