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Cookies
1 1/2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 cup brown sugar, firmly packed
1 cup unsalted butter, softened
1 egg
1 cup rolled oat
1 cup flaked coconut
1 cup salted spanish peanuts
1/2 cup corn flakes, finely crushed
Drizzle Icing
2 tablespoons unsalted butter
1 cup confectioners' sugar
1 tablespoon water, hot
1 teaspoon fresh lemon juice
Cookies: Combine flour, baking powder, baking soda; set aside.
Cream butter and sugar. Add egg and beat well.
Add all dry ingredients, blending after each addition.
Drop by rounded teaspoon on ungreased cookie sheet.
Bake at 350°F for 12-15 minutes.
Drizzle Icing: Melt butter. Mix in confection sugar, hot water, and fresh
lemon juice. Beat until smooth and drizzle over cooled cookies. (Add
additional hot water if mixture is too thick).
1 1/2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 cup brown sugar, firmly packed
1 cup unsalted butter, softened
1 egg
1 cup rolled oat
1 cup flaked coconut
1 cup salted spanish peanuts
1/2 cup corn flakes, finely crushed
Drizzle Icing
2 tablespoons unsalted butter
1 cup confectioners' sugar
1 tablespoon water, hot
1 teaspoon fresh lemon juice
Cookies: Combine flour, baking powder, baking soda; set aside.
Cream butter and sugar. Add egg and beat well.
Add all dry ingredients, blending after each addition.
Drop by rounded teaspoon on ungreased cookie sheet.
Bake at 350°F for 12-15 minutes.
Drizzle Icing: Melt butter. Mix in confection sugar, hot water, and fresh
lemon juice. Beat until smooth and drizzle over cooled cookies. (Add
additional hot water if mixture is too thick).