1 (8 oz.) pkg. pitted dates, snipped
1/2 c. flaked coconut
1/2 c. sugar
4 tbsp. butter
1/8 tsp. salt
1 egg, slightly beaten
1 1/2 c. Rice Krispies
1/2 c. nuts (walnuts or pecans), chopped
1 tsp. vanilla
2 jars fine red sugar crystals

In skillet combine dates, butter, coconut, sugar, salt and egg. Cook and stir over medium-low heat until mixture thickens and bubbles (5 to 10 minutes). Remove from heat, stir in Rice Krispies, nuts and vanilla. Cool 10 minutes. For each cookie use 1 tablespoon date mixture. Form into strawberry shape. (For shaping ease, keep fingers moistened.) Roll each cookie in red sugar crystals. Trim with green frosting leaves. Keeps for days and can be frozen. Beautiful served on a silver tray. Makes 2 1/2 to 3 dozen cookies.