crunchy frostbite cookies

Name: Crunchy Frostbite Cookies
Cook time: 15 min
Cuisine: American
Ingredients: 2 cup(s) all-purpose flour; 2 teaspoon(s) baking soda; 1 teaspoon(s) baking powder; 1/4 teaspoon(s) salt; 1 cup(s) shortening; 3/4 cup(s) granulated sugar; 3/4 cup(s) firmly packed light brown sugar; 2 large eggs; 1 teaspoon(s) vanilla extract; 1 1/2 cup(s) uncooked regular oats; 1 1/2 cup(s) cornflakes cereal; 8 ounce(s) almond bark; 1 tablespoon(s) shortening

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

Obtained online. http://www.plainchicken.com/2010/09/crunchy-frostbite-cookies.html?m=1

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cook time 15 Min

method Bake

Ingredients For crunchy frostbite cookies

2 c

all-purpose flour
2 tsp

baking soda
1 tsp

baking powder
1/4 tsp

salt
1 c

shortening
3/4 c

granulated sugar
3/4 c

firmly packed light brown sugar
2 lg

eggs
1 tsp

vanilla extract
1 1/2 c

uncooked regular oats
1 1/2 c

cornflakes cereal
8 oz

almond bark
1 Tbsp

shortening

How To Make crunchy frostbite cookies

1
Preheat oven to 325 degrees. Combine flour, baking soda, baking powder, and salt; stir well until blended. Beat 1 cup shortening at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add eggs and vanilla; beat well. Add flour mixture, mixing just until blended. Stir in oats and cornflakes.

2
Drop dough by heaping tablespoonfuls, 2" apart, onto lightly greased baking sheets; flatten slightly. Bake at 325° for 12 to 14 minutes. Cool slightly on baking sheets. Transfer cookies to wire racks to cool completely.
3
Microwave almond bark and shortening in a medium-size microwave-safe bowl at HIGH 1 minute or until white chocolate melts, stirring once. Dip flat bottom of each cookie into melted bark, letting excess drip back into bowl. Place dipped cookies, dipped side up, on wax paper; let stand 1 hour or until the almond bark sets.
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