"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

Crisp Cookies Recipe

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This recipe for Crisp Cookies, by , is from Eating with Peggy, 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!

Dayna Hammond


1 Cup soft margarine
3/4 Cups White Sugar
1/2 Cups Brown Sugar (packed)
1 Egg
1/4 Tsp. Vanilla
2 Cups Flour
1 Cup Quick Quaker oats
1/2 Cup Fine Shredded Coconut
1/2 Cups Rice Krispies
1 Tsp. Baking Powder
1 Tsp. Baking Soda

Heat Oven to 350 F
Grease Cookie Sheet

Cream together soft margarine, white sugar, brown sugar, egg, vanilla.

Mix together flour, oats, coconut, rice krispies, baking powder, baking soda.

Combine dry ingredients with wet ingredients.

Drop small amounts onto greased cookie sheet. Flatten carefully with bottom of a glass dipped in sugar.

Bake for 8-10 minutes.

Let cool 1 minute before removing from pan.

Makes 4-5 dozen depending on size.




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