| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Spanish |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
All-purpose flour |
| 1 1/2 |
ts |
Baking powder |
| 1 |
ts |
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 |
tb |
Melted margarine |
| 2 |
c |
Powdered sugar |
| 2 |
tb |
Hot water |
| 2 |
ts |
Vanilla |
INSTRUCTIONS
ICING
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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