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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 4 | cups | all-purpose flour | 3 | teaspoons | baking soda | 1 | tablespoon | salt | 3 3/4 | cups, packed | brown sugar, light | 4 1/2 | cups | sugar | 4 | cups | Shortening, vegetable | 2 | cups | liquid egg | 1 | tablespoon | vanilla extract, imitation, no alcohol | 4 1/2 | cups | cereals, corn flakes | 3 | packets | rolled oats (1 cup) | 5 1/2 | cups, shredded | coconut, dried, shredded |
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Steps
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Sequence
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Step
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| | 1 | PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 325 F. OVEN
12 SERVINGS PER PAN
SIFT FLOUR BEFORE MEASURING.
PACK BROWN SUGAR IN UTENSIL WHEN MEASURING.
OTHER TYPES OF CEREAL MAY BE USED IN PLACE OF CORN FLAKES. ANY COMBINATION OF DRY CEREALS MAY BE USED. (BRAN, WHEAT FLAKES, PUFFED RICE, CORN, OR WHEAT. MAY BE USED.)
1. SIFT SIFTED FLOUR, SALT, AND SODA TOGETHER. SET ASIDE FOR USE IN STEP 3. | | 2 | CREAM SHORTENING, AND SUGARS IN MIXER BOWL AT LOW SPEED 1 MINUTE. MIX AT MEDIUM SPEED 3 MINUTES OR UNTIL LIGHT AND FLUFFY. | | 3 | ADD EGGS AND VANILLA TO CREAMED MIXTURE. BEAT AT LOW SPEED 1 MINUTE OR UNTIL WELL BLENDED. ADD DRY INGREDIENTS AT LOW SPEED INTO CREAMED MIXTURE SCRAPE DOWN BOWL; MIX AT LOW SPEED 1 MINUTE OR UNTIL INGREDIENTS ARE COMBINED. | | 4 | ADD COCONUT AND CEREALS TO DOUGH; MIX AT LOW SPEED ONLY UNTIL INGREDIENTS ARE COMBINED. LET DOUGH STAND ABOUT 30 MINUTES. | | 5 | DIVIDE DOUGH INTO PIECES, ABOUT 1 LB EACH. FORM INTO ROLLS;
SLICE EACH ROLL INTO 20 PIECES.
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SCOOP DOUGH INTO 2 TBSP BALLS AND PLACE ON PAN LIKE A DROP COOKIE. AND DON''T FLATTEN AS IDENTIFIED IN STEP 6. | | 6 | PLACE IN ROWS, 4 BY 6 ON UNGREASED PANS; FLATTEN TO 1/4 INCH. | | 7 | BAKE ABOUT 5 TO 8 MINUTES OR UNTIL LIGHTLY BROWNED. WATCH CLOSELY... | | 8 | LOOSEN COOKIES FROM PANS WHILE STILL WARM. | | 9 | In Step 4, other prepared cereals such as bran flakes, wheat flakes, puffed rice, puffed corn, or puffed wheat, or combination may be used for corn flakes. |
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