These mouthfuls get their crunch from a trio of pantry ingredients-cereal, coconut and nuts.
1 cup shortening
1 cup sugar
1 cup firmly packed light brown sugar
2 large eggs
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup crispy rice cereal
1 cup flaked coconut
1/2 cup chopped pecans
BEAT shortening at medium speed with an electric mixer until fluffy. Gradually add sugars, beating mixture well. Add eggs, 1 at a time, beating well.
COMBINE flour and next 3 ingredients; gradually add to sugar mixture, beating until smooth. Stir in cereal, coconut, and pecans. Cover and chill 10 minutes.
DROP dough by rounded teaspoonfuls onto ungreased baking sheets. (I like to line with parchment paper.) Bake at 325 degrees for 10 minutes. Cool slightly on baking sheets; remove to wire racks to cool completely. Yield: 6 dozen
Another cookie recipe that I had to pass on comes from a Southern Living cookbook, Homestyle Cooking. It made it's way to Southern Living after being published in Bully's Bet Bites, a cookbook from The Junior Auxiliary of Starkville, Mississippi.