Crunchy cereal slices

60 Servings

Ingredients

Quantity Ingredient
2 cups Sifted all-purpose flour
1 teaspoon Baking powder
1 teaspoon Baking soda
1 cup Butter or margarine; softened
1 cup Granulated sugar
1 cup Light brown sugar; firmly packed
2 Eggs
1 cup Chopped nuts
1 cup Shredded coconut
2 cups Oven-toasted rice cereal
2 cups Quick-cooking rolled oats
1 cup Dark seedless raisins

Directions

Sift together flour, baking powder and baking soda. Work butter in a bowl until creamy. Add granulated sugar and brown sugar and beat until light and fluffy. Add eggs and beat well. Gradually add sifted dry ingredients to butter mixture and mix until smooth. Stir in nuts, coconut, rice cereal, oats and raisins. Cover and chill at least 30 minutes. Shape dough into a roll about 1-½ inches in diameter. Wrap roll tightly in waxed paper and chill overnight or longer. Heat oven to 350 degrees. Grease cookie sheets lightly with unsalted shortening. Cut chilled dough into ¼-inch slices and place slices about 2 inches apart on prepared cookie sheets. Bake 10-12 minutes, or until browned. Remove cookies from sheets and cool on wire cake racks. Makes 5-6 dozen cookies. REDBOOK, DEC 1972, "THE GREAT

CHRISTMAS COOKIE-SWAP COOKBOOK" REQUIRES CHILLING OVERNIGHT.

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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