1 c Solid vegetable shortening
1 1/2 c Firmly packed brown sugar
1/3 c Honey
2 Eggs
2 ts Almond extract
1/3 c Lemon-flavor yogurt
3 1/2 c Unsifted all-purpose flour
1 ts Baking soda
1 ts Salt
3 c Corn flakes
1/2 c Chopped peanuts
1/4 c Wheat germ
1 c Grape Nuts cereal
1/2 c Shredded coconut
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.
Yields
1 Servings