| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Spanish | Import, New, Text | 1 | Servings |
INGREDIENTS
| 1 1/2 | c | All-purpose flour |
| 1 1/2 | t | Baking powder |
| 1 | t | Soda |
| 1 | c | Brown sugar, packed |
| 1 | c | Margarine, softened |
| 1 | Egg | |
| 1 | c | Flaked coconut |
| 1 | c | Salted Spanish peanuts |
| 1/2 | c | Crushed corn flakes |
| 1 | c | Quick cooking rolled oats |
| 4 | T | Melted margarine |
| 2 | c | Powdered sugar |
| 2 | T | Hot water |
| 2 | t | Vanilla |
INSTRUCTIONS
Combine flour, baking powder and soda. Gradually add sugar to margarine in mixing bowl creaming until light and fluffy. Add the egg; beat well. Gradually add dry ingredients, blending well after each addition. Stir in rolled oats, coconut, peanuts and corn flakes. Drop by teaspoons onto ungreased cookie sheets. Flatten slightly with bottom of glass dipped in additional corn flakes (crushed). Bake at 12-15 minutes at 350 degrees. Drizzle with icing. Icing: To 4 tbsp. melted margarine, add powdered sugar, hot water and vanilla. Beat to consistency of glaze. If necessary, thin with a few drops of hot water Recipe by: Cookbook USA Posted to MC-Recipe Digest V1 #498 by Gerald Edgerton <jerrye@wizard.com> on Mar 03, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 5825
Calories From Fat: 2264
Total Fat: 257.4g
Cholesterol: 186mg
Sodium: 5039.2mg
Potassium: 1011.5mg
Carbohydrates: 867.2g
Fiber: 14.1g
Sugar: 645.6g
Protein: 31.3g