I've had this cookie recipe for over forty years (yes, I was a mere child when I got it), and it came from an old Better Homes and Gardens cookbook that was dedicated to cookies and candies. Long out of print, of course, but if you ever see such a thing in a rare book store, grab it because the recipes are great. (I'd post a pic of it here but I'm in sunny California and the cookbook is back home in Washington.) Anyway, here's the recipe, just in time for some summer baking with the kids now that they're out of school. The original recipe didn't call for butter, but I upgraded it because, IMHO, everything's better with butter.
Ingredients:
1/2 cup butter
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
1 tsp vanilla
1 1/4 cup flour
1/2 tsp baking powder
1/2 tsp salt
2 cups crispy rice cereal
1 1/3 cup flaked coconut
Directions:
Combine butter with sugars. Add egg and vanilla, creaming until light and fluffy. Sift together dry ingredients and stir in. Add cereal and coconut. Shape into 3/4 inch balls and place about 2 1/2 inches apart on an ungreased cookie sheet. Bake at 350 for ten minutes or until golden brown.
Ingredients:
1/2 cup butter
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
1 tsp vanilla
1 1/4 cup flour
1/2 tsp baking powder
1/2 tsp salt
2 cups crispy rice cereal
1 1/3 cup flaked coconut
Directions:
Combine butter with sugars. Add egg and vanilla, creaming until light and fluffy. Sift together dry ingredients and stir in. Add cereal and coconut. Shape into 3/4 inch balls and place about 2 1/2 inches apart on an ungreased cookie sheet. Bake at 350 for ten minutes or until golden brown.
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