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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Clear the Cupboard Cookies Recipe

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This recipe for Clear the Cupboard Cookies is from When In Doubt, Ask Mom, 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 c. shortening (such as Crisco or margarine)
1 c. sugar
1 c. brown sugar, firmly packed
2 large eggs
2 c. flour
1 c. uncooked regular oats
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 c. flaked coconut
1 c. Rice Krispies
1 tsp. vanilla
1 c. chopped pecans, toasted (optional)
Directions:
Directions:
Beat shortening at medium speed with an electric mixer until fluffy; add sugars, beating well. Add eggs, beating until blended. Combine flour and next 4 ingredients in a separate bowl and gradually add to sugar mixture, beating until blended. Stir in coconut, cereal, vanilla, and if desired, pecans. Put dough in refrigerator for about 1 hour to firm. Preheat oven to 350º. Drop dough by tablespoonfuls onto baking sheets. Bake in batches at 350º for 10-15 minutes or until lightly golden. Remove to paper bag on counter to cool.

* Baking tip: Firm up cookie dough in the refrigerator to make chewier cookies--my personal favorite!

* Baking tip 2: Mimi always cut open a brown paper bag and let cookies cool on the inside of the bag spread onto the island. I don't know if this is hygienic but it is environmentally friendly and a trick I have used all my life--you all seem fine, so I recommend it.
Personal Notes:
Personal Notes:
A good cookbook is usually falling apart and has batter spattered on its pages--and sometimes has notes written in the margins. My Southern Living cookbook is one of these. This cookie is so delicious and crinkly-pretty that you can serve it at a party on a dessert tray.

 

 

 

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