Barnyard Cookies
Yield
5 dozenPrep
15 minCook
15 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
almond extract
|
*
|
| ¾ | cup |
vegetable shortening
|
*
|
| 1 ¼ | cups |
brown sugar
packed |
*
|
| 2 | tablespoons |
milk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | each |
eggs
|
|
| 1 ¾ | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| ¾ | teaspoon |
baking soda
|
|
| 1 | cup |
chocolate chips (semi-sweet)
|
*
|
| 1 | cup |
pecans
pieces |
|
| 1 | cup |
crisp rice cereal
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
almond extract
|
*
|
| 177 | ml |
vegetable shortening
|
*
|
| 296 | ml |
brown sugar
packed |
*
|
| 3E+1 | ml |
milk
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | each |
eggs
|
|
| 414 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 3.8 | ml |
baking soda
|
|
| 237 | ml |
chocolate chips (semi-sweet)
|
*
|
| 237 | ml |
pecans
pieces |
|
| 237 | ml |
crisp rice cereal
|
*
|
Directions
Preheat oven to 350℉ (180℃).
Beat together until fluffy the almond extract, shortening, brown sugar, milk, vanilla and egg.
In separate bowl, combine flour, salt and soda.
Add flour mixture to other ingredients, blending well.
Stir in chip, pecans and cereal.
Place rounded teaspoons of dough on a ungreased cookie sheet.
Leaving 2 inches between cookies.
Bake 10 to 13 minutes or until golden around the edges.
Makes 5 dozen.
