| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cookies, And, Candies |
42 |
Servings |
INGREDIENTS
| 1 |
c |
Flour |
| 1/2 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Shortening |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Brown sugar, packed |
| 1 |
lg |
Egg |
| 1/2 |
ts |
Vanilla extract |
| 1 |
c |
Corn flake crumbs |
| 1 |
c |
Rolled oats |
| 1/2 |
c |
Coconut |
| 6 |
oz |
Chocolate chips |
| 1/2 |
c |
Powdered sugar |
| 1 |
tb |
Water |
| 3 |
oz |
Cream cheese |
INSTRUCTIONS
Sift together lour, soda and salt. Set aside. Combine shortening sugar and
brown sugar; beat until light and creamy. Blend in egg an vanilla. Stir in
flour mixture. Add corn flake crumbs, rolled oats and coconut. reserve 1/3
of dough. shape remaining dough into balls using level teaspoonfulls. Place
on cookie sheets. Flatten with bottom of glass dipped in flour. Shape
reserved dough into balls using 1/2 teaspoonsful. Flatten as before. Bake
cookies at 350 degrees until light golden brown, 8-10 minutes. Remove from
pans with cake turner and place on waxed paper racks to cool. Prepare
cocolate filling. Melt chocolate morsels over hot water with sugar and
water. Then blend in cream cheese, beat until smooth. cool. Spread filling
over larger cookies and top with smaller ones.
NOTES : These take a while to make, but they are worth it. I usually
double the recipe.
Posted to EAT-L Digest 23 Mar 97 by lunchuck <jock@THIRD-WAVE.COM> on Mar
24, 1997
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