Title: Green Grassy Cow Patties
Categories: Desserts, Fruits, Nuts, Grains, Cookies
Yield: 24 Servings
3 oz Pkg lime jello
1 c Water; hot
1 c Sweetened, shredded coconut
1/2 lb Butter; softened
2/3 c Brown sugar; firmly packed
1/4 c Sugar
2 lg Eggs
2 tb Milk
2 ts Vanilla
1 3/4 c Flour
1 ts Baking soda
1/2 ts Salt
2 1/2 c Old fashioned oats
1 c Walnuts; chopped
1 c Currants
MMMMM--------------------------TOOLS---------------------------------
2 sm Bowls
1 lg Mixing bowl
Slotted spoon
Paper towels
1 lg Spoon
Cookie sheet
Spatula
Wire cooling rack
Set oven @ 375 F/190 C.
Mix jello and hot water in a small bowl. Stir until jello is
dissolved. Add the shredded coconut, stir and set the bowl aside.
Beat the butter and sugars until creamy. Add the eggs, milk, and
vanilla and beat again. Set aside.
Combine the flour, baking soda, and salt in a small bowl. Add this
to the big bowl and stir well. Stir in oats, nuts, and currants and
mix.
With a slotted spoon, separate the shredded coconut from the
gelatin and set the coconut on a few paper towels to drain. Place
another 2 paper towels on top of the coconut and press, squeezing
out any liquid. The leftover jello is not needed. Add a cup of
Spoon out tablespoon sized lumps of dough and place them 1 to 2"
apart on an ungreased cookie sheet. Bake 9 to 10 minutes until
golden brown. Allow lumps (which should now be shaped like steaming
patties) to cool on cookie sheet for 1 minute. Then, put on wire
racks to finish cooling.
From the Book: Gross Grub by Cheryl Porter; Random House
