Coconut Oatmeal Lace Cookie |
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Prep Time: 0 Minutes Cook Time: 18 Minutes |
Ready In: 18 Minutes Servings: 36 |
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When baking these cookies don't let the thinness scare you, they will crisp up nicely. That''s why they are called Lace I just love these little cookies, I hope you do too. A nice change from you ordinary coconut cookies. Ingredients:
1 1/2 cups sifted flour |
1 tsp. salt |
2 cups crisco shortening (no substitutes like butter or margarine) |
4 eggs |
1 1/3 cups sugar |
1 tsp. vanilla |
2 tbs. graded orange rind. (orange part only) |
3 cups old fashioned oatmeal (uncooked) |
2 cups shredded coconut |
Directions:
1. Preheat the oven to 375 degrees.
2. Sift flour and salt together and set aside.
3. In a mixer bowl blend together the shortening, eggs, sugar, vanilla and orange rind.
4. Add in all the dry ingredients. and mix well.
5. Fold in the oats and coconut by hand.
6. drop by teaspoon size amounts onto lightly greased cookie sheets.
7. Allow 2 inches between cookies.
8. Flatten the cookies with a knife which has been dipped in ice water.
9. Bake for 10-15 minutes or until nicely browned around the edges.
10. Careful not to burn them!
11. Remove them fairly quickly from the cookie sheets.
12. Allow the cookies to cool completely on paper towels.
13. Do NOT store these cookies in a tightly sealed container, they will loose there crisp texture.
14. Enjoy!
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