Search thousands of recipes reviewed by home cooks like you.

Afghans

Afghans

Rosina

Rosina

This cookie is chocolatey, chewy and sweet.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 48 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 50 kcal
  • 3%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 5.1g
  • 2%
  • Protein:
  • 0.5 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 19 mg
  • < 1%

Based on a 2,000 calorie diet

Add to list

Directions

  1. In small cup, cover chopped dates with boiling water and let soak for 10 - 15 minutes. (If necessary, add additional boiling water to cover.) Drain liquid and discard.
  2. Combine flour, cocoa and baking powder and set aside.
  3. In a large bowl, cream shortening and sugar until light and fluffy. Stir in dates and beat in vanilla extract. Gradually blend in the dry ingredients. Fold in cornflakes.
  4. Break off pieces of dough (walnut sized). Roll into balls and place 1-1/2 inches apart on ungreased cookie sheet.
  5. Bake at 350 degrees F (175 degrees C) for 12 - 15 minutes or until firm. Cool on wire racks.
  6. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

CHERYL714
22

CHERYL714

11/13/2006

These were not so good. I substituted Frosted Flakes for the corn flakes, which I assumed would be OK. My cookies came out very very crumbly (probably didn't roll them into tight enough balls)and they had little flavor.

MRSREAMESNOODLE
20

MRSREAMESNOODLE

1/14/2005

I have made this with chopped prunes, raisins, and walnuts in place of dates and have always turned out great...love the chewy-ness to this cookie THANKS

MELISANNE
20

MELISANNE

10/6/2004

I thought these had an interesting texture. I made them for my husband to take to work and he came home with no cookies and many requests for the recipe.

More reviews

Similar recipes

ADVERTISEMENT