Breakfast Cookies

Name: Breakfast Cookies
Ingredients: 1 cup prunes, regular or 1 cup seedless prune; 1 egg; 12 cup butter or 12 cup margarine, room temperature; 1 cup brown sugar; 1 teaspoon vanilla; 1 cup flour; 12 teaspoon salt; 12 teaspoon baking soda; 12 cup hot water; 1 12 cups quick-cooking oats; 12 cup chopped pecans; 1 teaspoon instant coffee; 1 12 tablespoons hot water; 3 tablespoons softened butter or 3 tablespoons margarine; 12 teaspoon vanilla; 1 12 cups powdered sugar

16 ingredients

13 steps

Ingredients

1 cup prunes, regular or 1 cup seedless prune
1 egg
12 cup butter or 12 cup margarine, room temperature
1 cup brown sugar
1 teaspoon vanilla
1 cup flour
12 teaspoon salt
12 teaspoon baking soda
12 cup hot water
1 12 cups quick-cooking oats
12 cup chopped pecans
1 teaspoon instant coffee
1 12 tablespoons hot water
3 tablespoons softened butter or 3 tablespoons margarine
12 teaspoon vanilla
1 12 cups powdered sugar

Directions

1

Preheat oven to 350.
2

Grease a cookie sheet or spray with non-stick vegetable spray.
3

Soak the prunes in hot water for 1 hour.
4

Drain and chop (and remove pits if they are not seedless).
5

Set aside.
6

In a bowl, cream together the butter, brown sugar, egg and vanilla.
7

Sift the flour, salt and baking soda together and combine with the butter and sugar mixture.
8

Blend and stir in the oatmeal, prunes and pecans.
9

Drop by rounded teaspoons onto the cookie sheet and bake for about 15 minutes or until light brown.
10

Cool on a wire rack.
11

Frost with the coffee icing.
12

For the Icing: Dissolve the instant coffee in the hot water and then add the soft butter and vanilla.
13

Sift the powdered sugar and mix until smooth.