| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 1 | c | Solid vegetable shortening |
| 1 1/2 | c | Firmly packed brown sugar |
| 1/3 | c | Honey |
| 2 | Eggs | |
| 2 | ts | Almond extract |
| 1/3 | c | Lemon-flavor yogurt |
| 3 1/2 | c | Unsifted all-purpose flour |
| 1 | ts | Baking soda |
| 1 | ts | Salt |
| 3 | c | Corn flakes |
| 1/2 | c | Chopped peanuts |
| 1/4 | c | Wheat germ |
| 1 | c | Grape Nuts cereal |
| 1/2 | c | Shredded coconut |
INSTRUCTIONS
In a large mixing bowl, with an electric mixer, beat shortening, brown sugar, honey and eggs until creamy. Add almond extract and yogurt. Mix well. Add flour, baking soda, and salt; mix until well combined. Add corn flakes, peanuts, wheat germ, cereal and coconut; stir by hand until blended. Drop dough by rounded teaspoonfuls onto ungreased baking sheets. Flatten cookies with fork or fingers. Bake in a preheated 375 degree oven for 8 to 10 minutes, or until light golden brown. Store these crunchy cookies in an airtight container. Makes about 6 dozen cookies. 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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