Canterbury Jumbles
1/2 c Solid vegetable shortening 1/2 c Unsalted butter -- 1 stick 2 c Firmly packed dark brown Sugar 2 lg Eggs 1/2 c Buttermilk 2 ts Vanilla 3 1/2 c Flour 1 t Baking soda 1 t Salt
Ingredients
- 1/2c solid vegetable shortening
- 1/2c unsalted butter -- 1 stick
- 2c firmly packed dark brown
- 1/2c buttermilk
- 2ts vanilla
- 31/2 c flour
- 1t baking soda
- 1t salt
Directions
- 1
1/2 c Solid vegetable shortening 1/2 c Unsalted butter -- 1 stick 2 c Firmly packed dark brown Sugar 2 lg Eggs 1/2 c Buttermilk 2 ts Vanilla
- 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