Baby Boomer Cornflake Coconut Cookies |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
I do the same for mine (without the bridge, cigs or Campbells) and they are always devoured. The recipe doubles and triples, butter substitutes well for the shortening and I use whatever nuts are on hand - they all work. Ingredients:
1/2 cup shortening |
1/2 cup white sugar |
1/2 cup brown sugar (packed) |
1 egg |
1/2 teaspoon vanilla |
1/2 teaspoon baking soda |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1 cup white flour |
1 cup coconut |
1 cup corn flakes |
3/4 cup walnuts, chopped |
Directions:
1. Preheat oven to 375°.
2. Cream shortening and sugars.
3. Add egg and vanilla and combine.
4. In a separate bowl, sift together the dry ingredients.
5. Add the dry to the creamed mixture and stir well.
6. Add the coconut, cornflakes, walnuts and combine (hands help).
7. Drop by teaspoon on cookie sheet.
8. Press fairly flat with fork dipped often in cold water.
9. Bake 7-8 minutes.
|
|