“Kitchen Krafts: Cookies, Cookies, Cookies, Cookies,” Friend, Sept. 1991, 22
1/4 cup shredded coconut
green food coloring
24 vanilla wafers
12 small chocolate mint patties
Put the coconut in a small container that has a lid. Add a few drops of the food coloring, put on the lid, and shake until the coconut turns green.
Put twelve wafers flat side up on a baking sheet.
Place a mint on top of each wafer.
Bake the wafers at 325° F (160° C) for one minute.
Immediately sprinkle each wafer with coconut (lettuce). Top with remaining wafers, flat side down, and you will have hamburger cookies!
1/2 cup salad oil
2 medium, soft-ripe bananas, mashed
1 cup sugar
1 cup white flour
3/4 cup whole wheat flour
1 teaspoon baking soda
1 cup salted peanuts, chopped
Blend the oil, bananas, and sugar.
In a separate bowl, mix together the flours, soda, and peanuts.
Combine the two mixtures, stirring until thoroughly mixed.
Place the dough by rounded tablespoonfuls onto a greased baking sheet. Bake at 350° F (175° C) for 12–15 minutes or until the edges are browned.
2 cups butterscotch chips
1 cup peanut butter
3 cups miniature marshmallows
4 cups chow mein noodles
Place the chips in a pan and carefully melt them over very low heat.
Remove from heat and mix in the peanut butter.
Add the marshmallows and the noodles. Stir well so that everything is coated.
Drop by the spoonful onto wax paper.
1/2 cup butter or margarine, melted
6 tablespoons cocoa
3/4 cup sugar
1 cup flour
1 teaspoon vanilla
Blend the butter and the cocoa together.
Add the other ingredients and beat until smooth. The batter will be thick.
Drop a generous tablespoonful of the dough in each section of a preheated waffle iron. Close it and cook the dough about 1–3 minutes. Carefully open, remove the cookies with a fork, and let cool.