Recipe - Action Vietnam Cookies

Three fourths cup Solid vegetable shortening
1 cup Firmly packed light brown
sugar
1 Egg
1 One half cup Allpurpose flour
One half teaspoon Baking soda
1 teaspoon Salt
1 teaspoon Ground cinnamon
One fourth teaspoon Ground nutmeg
One half cup Coarsely chopped walnuts
One half cup Semisweet chocolate morsels;
(plain or mint flavored)
One half cup Shredded coconut
One half cup Raisins dredged in 1
tablespoon allpurpose
flour
1 cup Masked ripe bananas; (2 or
3)
1 Three fourths cup Quickcooking rolled oats;
uncooked

Betty Bernard.

"These cookies can be frozen or stored in the pantry. They are not fragile
and withstand the rigors of shipping."

Submitted by SuzyQ Lewis

In a large mixing bowl with an electric mixer, beat together shortening and
brown sugar. Add egg and contnue beating until ingredients are well
blended.

Sift together flour, baking soda, salt, cinnamon and nutmeg. Add flour
mixture to shortening mixture, stirring to keep batter well blended. Add
walnuts, chocolate morsels, coconut, raisins and bananas; mix well.
Gradually stir in oats, mixing well.

Drop dough from end of teaspoon onto lightly greased baking sheets. Bake in
a preheated 375 deg oven 12 minutes or until done.

TIP: To save time spent baking, drop batter on cookie sheet lined with
heavyduty aluminum fo8il. When done and slightly cooled, cookies will
"peel" off the foil. Liner can be used again, or having two or three foil
liners ready with cookie batches for baking will hasten the baking time
considerably.

Posted to BakeryShoppe Digest V1 #462 by "Pollywog"
hlewis@cci29palms.com on Dec 20, 1997