Betty Crocker Rhubarb Coconut Cookies |
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Prep Time: 39 Minutes Cook Time: 10 Minutes |
Ready In: 49 Minutes Servings: 64 |
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From the Betty Crocker Cook Book. Haven't tried them yet. They sound good and I do have that darned rhubarb, lol. Ingredients:
1/2 cup shortening |
1/4 cup sugar |
3/4 cup corn syrup |
1 egg |
1 cup thick cooked rhubarb |
2 cups flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 teaspoon nutmeg |
1/4 teaspoon clove |
1 cup coconut |
1/2 cup raisins |
1/2 cup chopped nuts |
Directions:
1. Preheat oven to 375 degrees Fahrenheit.
2. Mix shortening, sugar, corn syrup, egg and rhubarb thoroughly.
3. Blend flour, baking powder, baking soda and spices together.
4. Blend rhubarb and flour mixtures together.
5. Stir in rest of ingredients.
6. Drop dough by heaping teaspoons on greased baking sheets.
7. Bake for 15 to 18 minutes.
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