Leprechaun Oatmeal Cookies
Source of Recipe
Marla
List of Ingredients
Cookies:
3/4 cup Crisco Shortening
1-1/4 cups (firmly-packed) light brown sugar
1 egg
1/3 cup milk
1-1/2 tsps. vanilla extract
3 cups quick oats (uncooked)
1 cup all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
1 cup golden raisins
1 cup coarsely chopped walnuts
Frosting:
1/4 cup Crisco Shortening
2 cups powdered sugar
3 Tbls. milk
1/2 tsp. vanilla extract
1-1/2 cups flaked coconut
Green food color
Recipe
Preheat oven to 375 degrees. In a large mixer bow, combine
Crisco, brown sugar, egg, milk and vanilla; beat on medium
speed with electric mixer until well blended. In a separate
bowl, combine oats, flour, baking soda, salt and cinnamon;
mix well. Add oat mixture into creamed mixture at low speed
just until blended. Stir in raisins and nuts. Drop rounded
tablespoonfuls of dough 2 inches apart onto non stick cookie
sheets. Bake for 10 to 12 minutes, or until lightly browned.
Cool 2 minutes on baking sheet. Remove cookies and cool
completely. For frosting, combine shortening, powdered 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. Makes about 2-1/2 dozen cookies.
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