Ranger Cookies -
Source of Recipe
Better Homes and Gardens®. Copyright 2002.
Recipe Introduction
Kids can help measure and layer the ingredients for this longtime favorite, which makes a terrific gift for a special teacher.
24 Servings
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup shortening that doesn't require refrigeration
2 cups fruit-flavor crisp rice cereal
2/3 cup packed brown sugar
1/3 cup coconut
1 large beaten egg
2 tablespoons milk
1 teaspoon vanilla
1. Stir together the flour, baking powder, and baking soda in a medium mixing bowl. Cut in shortening until the mixture resembles coarse crumbs.
2. Layer in a 1-quart glass jar or canister the following ingredients: half of the cereal, flour mixture, brown sugar, remaining cereal, and coconut. Tap jar gently on the counter to settle each layer before adding the next. Cover jar.
3. Store at room temperature up to 1 month. Or, attach baking directions and give as a gift.
4. Baking directions: Heat oven to 375 degrees F. Empty contents of jar into a large mixing bowl. Stir in egg, milk, and vanilla until combined. Drop by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 8 to 9 minutes or until edges are golden brown. Cool on cookie sheet for 1 minute. Transfer to wire racks and cool. Makes 24.
1 serving equals: Calories 100; Fat 5g(Saturated 1g); Cholesterol 9mg; Sodium 51mg; Carbohydrate 13g(Dietary Fiber 0g); Protein 1g
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