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Crunchies

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Ingredients
  Post toasties 1 1⁄2 Cup (24 tbs), crushed
  Flour 3⁄4 Cup (12 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Flaked coconut 2⁄3 Cup (10.67 tbs) (Baker's Angel)
  Salt 1⁄2 Teaspoon
  Shortening 1⁄2 Cup (8 tbs)
  Light corn syrup 2 Tablespoon
  Baking soda 1 Teaspoon
  Vanilla 1⁄2 Teaspoon
Directions

Combine cereal, flour, sugar, coconut, and salt in a bowl.
Set aside.
Melt shortening in saucepan over medium heat.
Add corn syrup; cook and stir until mixture comes to a boil.
Then add soda and stir rapidly to blend.
When foam settles, remove mixture from heat at once, add vanilla, and blend.
Pour over dry ingredients; mix well.
(Mixture will be dry and crumbly.) Press by tablespoonfuls against side of bowl and drop on ungreased baking sheets, placing cookies about 2 inches apart.
Press with fork to flatten slightly.
Bake in moderate oven (375°F.) 7 to 8 minutes, or until lightly browned.
Cool 1 to 2 minutes, then remove cookies with spatula.

Recipe Summary

Cuisine: 
European
Course: 
Snack
Method: 
Baked
Dish: 
Cookie

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