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|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)|
|Shortening||1⁄2 Cup (8 tbs)|
|Light corn syrup||2 Tablespoon|
|Baking soda||1 Teaspoon|
Serving size: Complete recipe
Calories 3057 Calories from Fat 1609
% Daily Value*
Total Fat 183 g281.9%
Saturated Fat 58.2 g290.9%
Trans Fat 13.5 g
Cholesterol 0 mg
Sodium 2382.8 mg99.3%
Total Carbohydrates 280 g93.3%
Dietary Fiber 11.8 g47.1%
Sugars 162.6 g
Protein 86 g171.2%
Vitamin A Vitamin C 1.4%
Calcium 3.6% Iron 35.2%
*Based on a 2000 Calorie diet
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 (375Â°F.) 7 to 8 minutes, or until lightly browned.
Cool 1 to 2 minutes, then remove cookies with spatula.