1/2 cup shortening
1/2 cup brown sugar
1/2 cup white sugar
1/2 teaspoon almond extract
1 egg
3/4 cup ground Oregon hazelnuts
2/3 cup sifted flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup rolled oats
1/2 cup coconut
Servings: 48
Combine shortening, sugars, almond extract and egg. Beat well. Sift flour, soda and salt. Add to shortening mixture and mix well. Stir in rolled oats, coconut and ground hazelnuts. Drop onto greased cookie sheet. Bake at 350ºF for 12 minutes, or until golden.
Yield: 4 dozen
1/2 cup brown sugar
1/2 cup white sugar
1/2 teaspoon almond extract
1 egg
3/4 cup ground Oregon hazelnuts
2/3 cup sifted flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup rolled oats
1/2 cup coconut
Servings: 48
Combine shortening, sugars, almond extract and egg. Beat well. Sift flour, soda and salt. Add to shortening mixture and mix well. Stir in rolled oats, coconut and ground hazelnuts. Drop onto greased cookie sheet. Bake at 350ºF for 12 minutes, or until golden.
Yield: 4 dozen
Last edited by a moderator:
