Dessert: Leprechaun Oatmeal Cookies
Source of Recipe
123easyaspie.com, posted by stella at recipecircus
List of Ingredients
3/4 cup shortening
1 1/4 cups firmly packed light brown sugar
1 egg
1/3 cup milk
3 cups quick oats, uncooked
1 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup golden raisins
1 cup coarsely chopped walnuts
Frosting
1/4 cup shortening
2 cups powdered sugar
3 tablespoons milk
1/2 teaspoon vanilla
1 1/2 cups sweetened flaked coconut
green food color Recipe
Pre-heat oven to 375°F (190°C). Grease baking sheets with shortening. Place sheets of foil on countertop for cooling cookies. For cookies, combine shortening, brown sugar, egg, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed just until blended. Stir in raisins and nuts. Drop rounded tablespoonfuls of dough 2 inches apart onto prepared baking sheet. Bake one baking sheet at a time at 375°F (190°C) for 10 to 12 minutes, or until lightly browned. DO NOT OVER BAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.
For frosting:
Combine shortening, icing sugar, milk and vanilla in medium bowl. Beat at low speed of electric mixer until well blended. Scrape bowl. Beat at high speed for 2 minutes, or until smooth and creamy. Mix a few drops food color with 1/2 teaspoon water. Place coconut in medium bowl. Add liquid and toss until color is evenly distributed. Add additional drops food color if darker shade preferred. Top cookies with frosting. Sprinkle with tinted coconut.
YIELD: About 2-1/2 dozen Cookies
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