Vealtown farm cookies
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Solid vegetable shortening |
| 1½ | cup | Firmly packed brown sugar |
| ⅓ | cup | Honey |
| 2 | Eggs | |
| 2 | teaspoons | Almond extract |
| ⅓ | cup | Lemon-flavor yogurt |
| 3½ | cup | Unsifted all-purpose flour |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Salt |
| 3 | cups | Corn flakes |
| ½ | cup | Chopped peanuts |
| ¼ | cup | Wheat germ |
| 1 | cup | Grape Nuts cereal |
| ½ | cup | Shredded coconut |
Directions
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@...> on Mar 03, 1997.