| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookie |
48 |
Servings |
INGREDIENTS
| 1 |
c |
Butter or margarine |
| 1 |
c |
Sugar |
| 1 |
c |
Firmly packed brown sugar |
| 2 |
|
Eggs; well beaten |
| 1 |
ts |
Vanilla extract |
| 2 |
c |
All-purpose flour |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 1 |
c |
Flaked coconut |
| 1 1/2 |
c |
Quick-cooking or regular oats; uncooked |
| 1 |
c |
Chopped pecans |
| 2 |
c |
Chopped dates (or raisins) |
| 1 |
tb |
Grated lemon rind |
| 1 |
ts |
Grated orange rind |
INSTRUCTIONS
From: popielarz@ll.mit.edu (June Popielarz)
Date: Wed, 26 Jan 94 11:20:06 -0500
Cream butter in a large mixing bowl; gradually add sugar, beating well. Add
eggs, beating well; stir in vanilla. Combine flour, baking powder, baking
soda, salt, coconut, oats, pecans, dates, lemon rind, and orange rind in a
medium mixing bowl; mix well. Add to creamed mixture; blend well. Drop
dough by teasoonfuls 2 inches apart onto ungreased cookie sheets. Bake at
375 F for 10 to 12 minutes. Remove to wire racks to cool. Store in airtight
containers. Yield: 4 dozen
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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