Crunchy cereal slices
60 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Sifted all-purpose flour |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Baking soda |
| 1 | cup | Butter or margarine; softened |
| 1 | cup | Granulated sugar |
| 1 | cup | Light brown sugar; firmly packed |
| 2 | Eggs | |
| 1 | cup | Chopped nuts |
| 1 | cup | Shredded coconut |
| 2 | cups | Oven-toasted rice cereal |
| 2 | cups | Quick-cooking rolled oats |
| 1 | cup | Dark seedless raisins |
Directions
Sift together flour, baking powder and baking soda. Work butter in a bowl until creamy. Add granulated sugar and brown sugar and beat until light and fluffy. Add eggs and beat well. Gradually add sifted dry ingredients to butter mixture and mix until smooth. Stir in nuts, coconut, rice cereal, oats and raisins. Cover and chill at least 30 minutes. Shape dough into a roll about 1-½ inches in diameter. Wrap roll tightly in waxed paper and chill overnight or longer. Heat oven to 350 degrees. Grease cookie sheets lightly with unsalted shortening. Cut chilled dough into ¼-inch slices and place slices about 2 inches apart on prepared cookie sheets. Bake 10-12 minutes, or until browned. Remove cookies from sheets and cool on wire cake racks. Makes 5-6 dozen cookies. REDBOOK, DEC 1972, "THE GREAT
CHRISTMAS COOKIE-SWAP COOKBOOK" REQUIRES CHILLING OVERNIGHT.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .