Coconut Crisps With Chocolate Drizzle (Baton Rouge Advocate 2006.09.28) 1 cup or 2 sticks butter, at room temperature plus additional 1 cup plus 1/4 cup sugar 1 cup dark brown sugar, firmly packed 1 large egg 1 cup vegetable oil 1 teaspoon vanilla 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon cream of tartar 3 1/2 cups sifted all-purpose flour 1 cup rolled or quick cooking oats 1 cup flaked coconut 1 cup crispy rice cereal 1/2 cup semisweet chocolate chips
In an electric mixer cream butter, 1 cup sugar, and brown sugar until light and fluffy. Mix in egg, oil and vanilla blending well. Add salt, baking soda, and cream of tartar. Slowly mix in flour 1 cup at a time until batter is smooth. Stir in oats, coconut, and cereal. Dough will be soft. Cover and chill for several hours. Preheat oven to 350 degrees. Form teaspoons of dough into 1 inch balls and place on a greased baking sheet. Flatten dough with bottom of glass which has been buttered and dipped into 1/4 cup sugar. Bake 12 minutes. Remove and cool on rack. For Chocolate Drizzle: Melt chocolate chips and put in a plastic bag or pastry tube. If using a plastic bag put melted chocolate in bag and cut a very tiny bit of the corner of the bag. Using a zigzag motion squeeze chocolate over cookies. Makes 8 to 9 dozen. (Source: Stop And Smell The Rosemary, Junior League Of Houston) --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
