CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cookies |
32 |
Servings |
INGREDIENTS
2 |
c |
HONEY ALMOND DELIGHT brand cereal, crushed to 1 cup |
1 |
c |
Flaked coconut |
1/2 |
c |
Raisins |
1/2 |
c |
All-purpose flour |
1 1/2 |
ts |
Grated fresh orange peel |
1/2 |
ts |
Baking powder |
1/2 |
ts |
Ground cinnamon |
1/2 |
c |
Packed brown sugar |
1/3 |
c |
Butter or margarine |
1/4 |
c |
Honey |
1 |
tb |
Butter or margarine, softened |
1/2 |
c |
Powdered sugar |
1 1/2 |
ts |
Orange juice |
|
|
Sliced almonds |
INSTRUCTIONS
BASE
ICING
TO PREPARE BASE, preheat oven to 350'F. Grease 32 miniature (1 3/4")
muffin cups. In large bowl, combine cereal, coconut, raisins, flour,
orange peel, baking powder and cinnamon; mix well and set aside. In small
saucepan, combine brown sugar, 1/3 cup butter and honey. Stir over medium
heat until butter is melted and brown sugar is dissolved. Pour over cereal
mixture; blend well. Place 1 tablespoon mixture in each prepared muffin
cup; press firmly. Bake 8-10 minutes or until golden brown (cups will be
soft). Cool in pan 15 minutes. Loosen edges. Invert onto wire racks. Cool
completely.
TO PREPARE ICING, in small bowl, beat 1 tablespoon butter, powdered sugar
and orange juice until smooth. With pastry tube, pipe a decorative swirl
on top of each cup. Garnish with sliced almonds.
Makes 32 cups.
From Favorite All Time Recipes - Homemade Holiday Cookies, Publication
International, Ltd., ISBN 0-7853-0147-X.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pi-cooky.zip
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