Monday, April 07, 2014

Wheatena Coconut Cookies

The Altitude Adjustment Section
My mother Bernice loves Wheatena, she makes it for herself for breakfast at least once a week. It is an old-school hot cereal from NYC which requires constant stirring till it thickens, and then you finish it with butter salt and sugar. I always thought it looked like quicksand. Besides being a cereal, it also has great baking possibilities. This is a recipe for a hearty delicious cookies which I think you will love. I recommend partially dipping them in chocolate.

3 cups sifted AP flour
1 teaspoon salt
2 teaspoons baking powder
1 cup Wheatena (dry)
1/2 cup shredded coconut
2/3 cup Crisco
1 1/4 cup granulated sugar
2 eggs
2 tablespoons milk
1 Teaspoon vanilla extract

Preheat oven to 350 degrees. In a medium bowl, sift together flour, salt and baking powder. Stir in Wheatena. Add coconut and set aside. In the bowl of your electric mixer, cream together shortening, sugar, eggs, milk and vanilla. Add the flour mixture to butter mixture; stir until well blended. On a floured surface, roll dough to 1/8 inch thickness. Using a cookie cutter, cut into desired shape. Bake on a cookie sheet lined with parchment and bake in preheated oven for about 10 minutes until lightly browned. Remove and let cool over wire rack. Dip in chocolate if you like. This dough holds very well in the freezer, so you can have fresh cookies any time, and isn't that what life is all about?

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