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Coconut Cereal Cookies
Source: U.S. Department of Defence

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DESSERTS (COOKIES) No.H 016 00
COCONUT CEREAL COOKIES
Yield 100
Portion 2 Cookies
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
241 cal
31 g
3g
12 g
20 mg
177 mg
12 mg
Ingredient
Weight
Measure
Issue
FLOUR,WHEAT,GENERAL PURPOSE
2-1/4 lbs
2 qts
SALT
5/8 oz
1 tbsp
BAKING SODA
1/2 oz
1 tbsp
2 lbs
1 qts 1/2 cup
SHORTENING
SUGAR,GRANULATED
2 lbs
1 qts 1/2 cup
SUGAR,BROWN,PACKED
1-1/4 lbs
3-3/4 cup
EGGS,WHOLE,FROZEN
1 lbs
1-7/8 cup
EXTRACT,VANILLA
1/2 oz
1 tbsp
1-1/8 lbs
1 qts 1-1/2 cup
COCONUT,PREPARED,SWEETENED FLAKES
CEREAL,OATMEAL,ROLLED
1 lbs
3 cup
1 lbs
1 gal
CEREAL,CORN FLAKES,BULK
Method
1 Sift flour, salt and soda together. Set aside for use in Step 3.
2 Cream shortening and sugars in mixer bowl at low speed 1 minute. Mix at medium speed 3 minutes or until light and fluffy.
3 Add eggs and vanilla to creamed mixture. Beat at low speed 1 minute or until well blended. At low speed, add dry ingredients.
Scrape bowl; mix at low speed 1 minute or until combined.
4 Add coconut and cereals to dough; mix at low speed only until ingredients are combined. Let dough stand about 30 minutes.
5 Divide dough into 10 pieces, about 1 pound 1 ounce each. Form into rolls; slice each roll into 20 pieces.
6 Place in rows, 4 by 6, on ungreased pans; flatten to 1/4-inch thickness.
7 Using a convection oven, bake at 325 F. for 8 to 10 minutes or until lightly browned on high fan, open vent.
8 Loosen cookies from pans while still warm.
Notes
1 In Step 4, other prepared cereals such as bran flakes, wheat flakes, puffed rice, puffed corn, or puffed wheat, or combination may be
used for corn flakes.



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Coconut Cereal Cookies

Yield: 100 Portion: 2 Cookies
Calories: 241 cal
Carbohydrates: 31 g
Protein: 3g
Fat: 12 g
Cholesterol: 20 mg
Sodium: 177 mg
Calcium: 12 mg

Ingredient Weight Measure Issue
FLOUR,WHEAT,GENERAL PURPOSE 2-1/4 lbs 2 qts
SALT 5/8 oz 1 tbsp
BAKING SODA 1/2 oz 1 tbsp
SHORTENING 2 lbs 1 qts 1/2 cup
SUGAR,GRANULATED 2 lbs 1 qts 1/2 cup
SUGAR,BROWN,PACKED 1-1/4 lbs 3-3/4 cup
EGGS,WHOLE,FROZEN 1 lbs 1-7/8 cup
EXTRACT,VANILLA 1/2 oz 1 tbsp
COCONUT,PREPARED,SWEETENED FLAKES 1-1/8 lbs 1 qts 1-1/2 cup
CEREAL,OATMEAL,ROLLED 1 lbs 3 cup
CEREAL,CORN FLAKES,BULK 1 lbs 1 gal

Method:
1 Sift flour, salt and soda together. Set aside for use in Step 3.
2 Cream shortening and sugars in mixer bowl at low speed 1 minute. Mix at medium speed 3 minutes or until light and fluffy.
3 Add eggs and vanilla to creamed mixture. Beat at low speed 1 minute or until well blended. At low speed, add dry ingredients.
Scrape bowl; mix at low speed 1 minute or until combined.
4 Add coconut and cereals to dough; mix at low speed only until ingredients are combined. Let dough stand about 30 minutes.
5 Divide dough into 10 pieces, about 1 pound 1 ounce each. Form into rolls; slice each roll into 20 pieces.
6 Place in rows, 4 by 6, on ungreased pans; flatten to 1/4-inch thickness.
7 Using a convection oven, bake at 325 F. for 8 to 10 minutes or until lightly browned on high fan, open vent.
8 Loosen cookies from pans while still warm.
Notes
1 In Step 4, other prepared cereals such as bran flakes, wheat flakes, puffed rice, puffed corn, or puffed wheat, or combination may be
used for corn flakes.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/cookies/coconut_cereal_cookies.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence