cream butter, egg and vanilla until mixed and fluffy. Beat in dry ingredients gradually mixing well after each addition. Mix in dates, coconut and 1/ c of the nuts. Form dough into two 1-½ inch logs. Roll logs into remaining nuts (¼ c each). Wrap in waxed paper and chill (or freeze) until firm enough to slice. Preheat oven to 350 degrees. Slice cookies ¼ inch thick and place on a nonstick cookie sheet. Bake 10–12 minutes until light golden brown. Cool on wire racks. 2 cookies = 1 fat, ½ fruit, ¼ brd, 95 calories. Carbs = 11.5, pro = 1, f = 5 approved by the diabetes assoc