Total Time
18mins
Prep 10 mins
Cook 8 mins

Another recipe from my Mother. These cookies are awesome with coffee or a glass of cold milk! You don't have to worry about storage, they don't stay around long at all!

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. In mixing bowl cream together brown sugar, granulated sugar, Crisco shortening and butter.
  3. Add eggs, one at a time.
  4. In separate bowl, mix togehter all dry ingredients. Add to creamed mixture slowly on medium-low speed of electric mixer. Stir in coconut and peanuts.
  5. Roll into 1-inch balls. Place on lightly greased cookie sheets approximately 2-inches apart. Dip fork into flour and make criss-cross design on cookie ball to flatten.
  6. Bake for 8-9 minutes. Remove from cookie sheet immediately and let cool on cooling rack. Enjoy!

Reviews

(1)
Most Helpful

Great recipe--just what I was looking for. I made a few substitutions based on personal preference. I don't like to use Crisco, so I used only butter. Also, to reduce fat I almost always cut the amount of butter in half in cookies. This time I used slightly more than half a cup, which was a little bit more than half the total amount of fat called for. They came out wonderfully. Really tasty. I didn't actually count, but the recipe made at least 60 cookies, so I was glad I didn't double it. Thanks for a great recipe, Cindi.

Omm March 29, 2009

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