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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Double Cruncher Cookies Recipe

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This recipe for Double Cruncher Cookies is from Down on the Farm with the Silverstrim Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup flour
1/2 tsp salt
1/2 tsp baking soda
1/2 cup shortening
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1/2 tsp vanilla
1 cup crushed cornflakes,
1 cup quick cooking oatmeal
1/2 cup coconut
Filling: 1 cup (6 oz) chocolate chips, 1/2 cup confectioners sugar, 1 Tblsp hot water. 3 oz soft cream cheese.
Directions:
Directions:
Beat shortening, 1/2 cup sugar and brown sugar. Add 1 egg and the vanilla; stir in flour, baking soda and salt. Stir well. Add crushed cornflakes, oatmeal, coconut. Shape 1/2 of dough into balls using level teaspoonfuls and place on greased cookie sheets. Flatten with bottom of glass dipped in flour. Bake at 350º for 8-10 minutes. Shape rest of dough into balls using half teaspoonfuls. Bake on greased cookie sheets at 350º for 8 minutes. Cool. When cookies are cool, put together with filling.
Filling: Melt the chocolate chips, confectioners sugar and 1 Tblsp water. Blend in cream cheese; beat until smooth. Cool slightly. Spread filling over larger cookies and top with smaller cookies. Delicious.

 

 

 

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