| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Niger |
Toohot03 |
24 |
servings |
INGREDIENTS
| 1 1/4 |
c |
Grated sweetened coconut |
| 1 1/2 |
c |
All-purpose flour |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 1 1/2 |
c |
Rolled oats |
| 12 |
tb |
Unsalted butter – (1 1/2 sticks); softened |
| 1/4 |
c |
Packed brown sugar |
| 1 |
lg |
Egg |
| 1/2 |
ts |
Vanilla extract |
| 2/3 |
c |
Guava |
INSTRUCTIONS
Preheat the oven to 325 degrees. Line a cookie sheet with parchment
paper. Place the grated coconut in a shallow bowl and set aside.
Combine the flour, baking soda, salt and oats in a large mixing bowl.
In another bowl, cream together the butter and brown sugar until
light and fluffy. Then beat in the egg and vanilla. Add the flour
mixture and mix just until combined. To shape cookies, roll the
batter between your hands to form balls the size of a large walnut.
Roll in the grated coconut to coat, then place on the cookie sheet
and flatten to 2-inch circles with the palm of your hand. With your
thumb, make a depression in the center of each and fill with a
generous teaspoon of jam. Bake 20 to 25 minutes, until lightly
browned. Transfer to racks to cool. This recipe makes about 24
cookies.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-1E23 broadcast 12-17
1996) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
12-30-1996
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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