Caramel Corn Cookies

• 1/2 cup sugar
• 1/2 cup vegetable shortening
• 1 cup caramel corn, chopped
• 1 large egg
• 1/2 teaspoon almond extract
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup quick-cooking oats
• 1/2 cup sweetened flaked coconut

1. Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper.
2. Beat the sugar and shortening in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes.
3. Add 1/3 cup chopped caramel corn and the egg and mix with a wooden spoon until well combined.
4. Stir in the almond extract, flour, baking powder, baking soda and the remaining 2/3 cup caramel corn.
5. Stir in the oats and coconut.
6. Drop spoonfuls of dough onto the prepared baking sheets, about 2 inches apart; bake until golden, 10 to 12 minutes.
7. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
8. Photograph by Anna Williams

sugar, vegetable shortening, caramel corn, egg, almond, flour, baking powder, baking soda, oats, coconut

Taken from www.foodnetwork.com/recipes/caramel-corn-cookies.html (may not work)