Action vietnam cookies

1 Servings

Ingredients

QuantityIngredient
¾cupSolid vegetable shortening
1cupFirmly packed light brown sugar
1Egg
cupAll-purpose flour
½teaspoonBaking soda
1teaspoonSalt
1teaspoonGround cinnamon
¼teaspoonGround nutmeg
½cupCoarsely chopped walnuts
½cupSemisweet chocolate morsels; (plain or mint flavored)
½cupShredded coconut
½cupRaisins dredged in 1 tablespoon all-purpose flour
1cupMasked ripe bananas; (2 or 3)
cupQuick-cooking rolled oats; uncooked

Directions

Betty Bernard.

"These cookies can be frozen or stored in the pantry. They are not fragile and withstand the rigors of shipping." Submitted by Suzy-Q Lewis

In a large mixing bowl with an electric mixer, beat together shortening and brown sugar. Add egg and contnue beating until ingredients are well blended.

Sift together flour, baking soda, salt, cinnamon and nutmeg. Add flour mixture to shortening mixture, stirring to keep batter well blended. Add walnuts, chocolate morsels, coconut, raisins and bananas; mix well.

Gradually stir in oats, mixing well.

Drop dough from end of teaspoon onto lightly greased baking sheets. Bake in a preheated 375 deg oven 12 minutes or until done.

TIP: To save time spent baking, drop batter on cookie sheet lined with heavy-duty aluminum fo8il. When done and slightly cooled, cookies will "peel" off the foil. Liner can be used again, or having two or three foil liners ready with cookie batches for baking will hasten the baking time considerably.

Posted to Bakery-Shoppe Digest V1 #462 by "Pollywog" <hlewis@...> on Dec 20, 1997