Corn Flake Cookies

• 2 cups sifted flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/4 cups shortening
• 2 eggs, well beaten
• 1 cup packed brown sugar
• 2 cups corn flakes
• 1 cup white sugar
• 2 cups coconut, flaked or shredded
• 1/2 to 1 cup chopped nuts (optional)

1. Sift flour, salt, baking powder, and baking soda together.
2. In a separate bowl, cream the shortening and add the sugars. Gradually beat until light and fluffy. Combine all ingredients & mix together.
3. Drop teaspoonful on a greased baking sheet 1 1/2" apart.
4. Bake 8-10 minutes at 350 deg.F.
5. This cookie tends to flatten out and spread on the baking sheet, so don't crowd them.
6. Cool on a wire rack. They will be soft when coming off the pan, but cool to a chewy & crispy cookie.
7. This dough does not refrigerate well because the cornflakes get soggy. I saw this same recipe with rice krispies instead of cornflakes, but I haven't tried it.
8. Cornflakes are good - so why experiment. Although I did use wheaties once (not as good, but okay).

flour, baking soda, baking powder, salt, shortening, eggs, brown sugar, corn flakes, white sugar, coconut, nuts

Taken from www.epicurious.com/recipes/member/views/corn-flake-cookies-1265567 (may not work)