| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies |
72 |
Cookies |
INGREDIENTS
| 2 |
c |
Quick oats |
| 2/3 |
c |
Shredded coconut |
| 1 |
c |
C and H Brown Sugar; packed |
| 1/2 |
c |
Butter or margarine |
| 1/2 |
c |
Shortening |
| 2 |
|
Eggs |
| 1 1/2 |
ts |
Vanilla |
| 1 1/2 |
c |
All-purpose flour |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Salt |
INSTRUCTIONS
Spread oats and coconut in a shallow pan. Toast, shaking occasionally, in
a 250 degree oven about 15 minutes or until lightly browned. Cool. Cream
together sugar, butter, and shortening. Beat in eggs, one at a time.
Stir in vanilla, then oats and coconut. Combine flour, soda and salt, and
mix into batter. Mix well. Form into rolls about 1-1/2 inches in
diameter on waxed paper. Seal and refrigerate 4 hours or overnight. Slice
1/4-inch thick; place on greased cookie sheet. Bake in 400 degree oven 8
minutes. Cool on rack. Makes about 6 dozen cookies.
Reprinted with permission from _From our Private Collection_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/c_hsugar.zip
A Message from our Provider:
“God: He holds the future…”