| 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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