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| Home -> [Cookies & Bars, Desserts, Eastern European, Polish] -> [Canterbury jumbles Recipe] |
Canterbury jumbles
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| Artist: |
_ |
Yield: |
132 |
| Categories: |
Cookies & Bars, Desserts, Eastern European, Polish |
Rating: |
0 |
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Ingredients:
| 1/2
| cup | Solid vegetable shortening | | 1/2
| cup | Unsalted butter, 1 stick | | 2
| cup | Firmly packed dark brown | | | -sugar | | 2
| large | Eggs | | 1/2
| cup | Buttermilk | | 2
| tsp | Vanilla | | 3 1/2
| cup | Flour | | 1
| tsp | Baking soda | | 1
| tsp | Salt | | 1
| cup | Unsweetened flaked coconut | | 1
| cup | Macadamia nuts, coarsely | | | -chopped | | 1 1/2
| cup | Raisins | | 3
| cup | Semisweet chocolate chips |
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Procedures:
| 1 | Recipe by: diane mott davidson, the last suppers mystery prehet oven to 400b0. | | 2 | In a large mixing bowl, bet the shortening, butter and brown sugar together until smooth. | | 3 | Beat in the eggs, then stir in the buttermilk and vanilla. | | 4 | Blend the flour, baking soda and salt together in a small bowl, stir the flour mixture into the butter mixture until incorporated. | | 5 | Stir in the coconut, nuts, raisins and chocolate chips. | | 6 | Drop by leavel half-tablespoons onto greased cookie sheets. | | 7 | Bake for 7-10 minutes, until the cookies are puffed and slightly brown. | | 8 | Cool on a rack. | | 9 | The cooies keep well in an airtight tin. |
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