Recipes

[Carol1229]

My Mom made these when I was growing up-to this day they're one of my top 10 favorite cookies-simple ingredients and SO good.

I always made these for church bake sales-they were big sellers once people took a taste (I always had a "sample plate" of pieces of cookies in front of what we were selling so people could taste before purchase-worked like a charm!). My friend Bobbi always worked the bake sale with me and got hooked on them too. She purchased her half dozen or so right when the sale started, then about an hour later, she pours a cup of coffee and takes out a cookie-this would be around 9:00 in the morning. I must have looked at her kind of funny the first time she did this, because she said "What?" I asked wasn't it kind of early to be eating a cookie?

She said "Not at all...........think about it.....Corn Flakes....coconut..........cereal and fruit...."

My gosh-the woman is a genius I tell ya!

Carol

CRUNCHY COCONUT COOKIES

(Source: my Mom)

1 c. shortening
1 c. granulated sugar
1 c. packed light brown sugar
2 tsp. vanilla extract
2 eggs, unbeaten
2 1/2 c. all-purpose flour
1 1/2 tsp. baking soda
1 tsp. salt
2 c. Corn Flakes
1/2 c. flaked coconut

Cream shortening, sugars and vanilla until light and fluffy. Add eggs, one at a time, beating well after each addition.

Sift or whisk flour, baking soda and salt; stir into creamed mixture. Stir in Corn Flakes and coconut.

Drop by teaspoonfuls (I use the medium size Pampered Chef cookie scoop) onto cookie sheets lightly sprayed with non stick cooking spray. Bake @ 350 degrees 10-12 minutes or until light golden brown. Makes 3-4 dozen. (Using the medium scoop, I get 3 dozen cookies.)