| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Cookies, Mc | 60 | Servings | |
INGREDIENTS
| 2 | c | All-purpose flour |
| 1 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 | c | Oats; not instant |
| 3 1/2 | oz | Dried coconut |
| 3/4 | c | Vegetable shortening |
| 3/4 | c | Sugar |
| 1/2 | c | Packed light brown sugar |
| 1 | ts | Vanilla extract |
| 1 | Large egg |
INSTRUCTIONS
1. Sift flour, baking powder, baking soda and salt into a large bowl. Add the oats and coconut; set aside. 2. Cream shortening with both sugars until light and fluffy. Can use an electric mixer set at medium speed. Beat in vanilla and egg until well mixed. Gradually add flour mixture to make a stiff dough. 3. Drop by teaspoonfuls, 1 inch apart, on lightly greased cookie sheets. Bake in preheated 375-degree oven for 10 minutes or until golden brown. 4. Cool on cookie sheet for 5 minutes then remove to wire rack to cool completely. Yield: about 5 dozen. Recipe By : Jo Anne Merrill Posted to MC-Recipe Digest V1 #269 Date: Wed, 30 Oct 1996 07:35:06 -0500 From: kmeade@IDS2.IDSONLINE.COM (The Meades)
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