Coconut cereal cookies

100 Servings

Ingredients

Quantity Ingredient
10 EGGS SHELL
1 pounds CEREAL DRY ASSOR 70 PG
3 cups CEREAL ROLLED OAT
2 pounds FLOUR GEN PURPOSE 10LB
1 pounds COCONUT SWEETNED PRE
2 pounds SUGAR; GRANULATED 10 LB
3¾ cup SUGAR; BROWN, 2 LB
2 pounds SHORTENING; 3LB
1 tablespoon BAKING SODA
1 tablespoon IMITATION VANILLA
1 tablespoon SALT TABLE 5LB

Directions

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F.

OVEN

1. SIFT FLOUR, SALT, AND SODA TOGETHER. SET ASIDE FOR USE IN STEP 3.

2. CREAM BUTTER OR MARGARINE, SHORTENING, AND SUGARS IN MIXER BOWL AT MEDIUM SPEED ABOUT 4 MINUTES OR UNTIL LIGHT AND FLUFFY.

3. ADD EGGS AND VANILLA TO CREAMED MIXTURE. BEAT UNTIL WELL BLENDED AND LIGHT. ADD DRY INGREDIENTS TO CREAMED MIXTURE. MIX UNTIL INGREDIENTS ARE COMBINED.

4. ADD COCONUT AND CEREALS TO DOUGH; MIX ONLY UNTIL INGREDIENTS ARE COMBINED. LET DOUGH STAND ABOUT 30 MINUTES.

5. DIVIDE DOUGH INTO 10 PIECES, ABOUT 1 LB EACH. FORM INTO ROLLS; SLICE EACH ROLL INTO 20 PIECES. 6. PLACE IN ROWS, 4 BY 6 ON UNGREASED PANS.

7. BAKE ABOUT 12 MINUTES OR UNTIL LIGHTLY BROWNED.

8. LOOSEN COOKIES FROM PANS WHILE STILL WARM.

NOTE: IN STEP 5, OTHER PREPARED CEREALS SUCH AS BRAN FLAKES, WHEAT FLAKES, PUFFED RICE, PUFFED CORN, OR PUFFED WHEAT, OR COMBINATION OF CEREALS MAY BE SUBSTITUTED FOR CORN FLAKES. Recipe Number: H01600

SERVING SIZE: 2 COOKIES

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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