Canterbury jumbles
132 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Solid vegetable shortening |
| ½ | cup | Unsalted butter -- 1 stick |
| 2 | cups | Firmly packed dark brown |
| Sugar | ||
| 2 | larges | Eggs |
| ½ | cup | Buttermilk |
| 2 | teaspoons | Vanilla |
| 3½ | cup | Flour |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Salt |
| 1 | cup | Unsweetened flaked coconut |
| 1 | cup | Macadamia nuts -- coarsely |
| Chopped | ||
| 1½ | cup | Raisins |
| 3 | cups | Semisweet chocolate chips |
Directions
Preheat oven to 400=B0. In a large mixing bowl, bet the shortening, butter and brown sugar together until smooth. Beat in the eggs, then stir in the buttermilk and vanilla. Blend the flour, baking soda and salt together in a small bowl, stir the flour mixture into the butter mixture until incorporated. Stir in the coconut, nuts, raisins and chocolate chips. Drop by leavel half-tablespoons onto greased cookie sheets. Bake for 7-10 minutes, until the cookies are puffed and slightly brown. Cool on a rack. The cooies keep well in an airtight tin.
~ - - - - - - - - - - - - - - - - - NOTES : MCformatting by bobbi744@.... Recipe By : Diane Mott Davidson, The Last Suppers mystery