Friday, June 18, 2010
No reason is given for the name of this recipe, also from Farm Journal's Great Dishes From the Oven. Is it from the Bake Ahead Breads and Cookies chapter:
3 c. unsifted flour
1 tsp. baking soda
1 c. butter
3/4 c. sugar
1 1/2 c. brown sugar, firmly packed
1/2 c. flaked coconut
1 c. Spanish peanuts (Do they have these at Target?)
Combine flour and baking soda. Cream together butter and sugars in mixing bowl until light and fluffy. Beat in eggs. Blend in flour mixture. Stir in coconut and peanuts. Drop by teaspoonfuls onto ungreased baking sheets. Bake in 375F oven 10 - 12 minutes or until golden. Remove from baking sheets; cool on racks. Makes 7 dozen cookies. (!!)
So - when you next need 7 dozen cookies, try the Raggedy Anns. Who am I kidding? 7 dozen cookies would maybe last a week around here.
It's been a crazy week. Yesterday I signed a book contract for my young adult mystery, the High Ground. No definite release date yet. This was a complete surprise and it has still not really sunk in yet. I'm also getting ready to start the new Vintage Arts and Crafts blog next month.