Sift together flour, baking powder and baking soda. Work butter in a bowl until creamy. Add granulated sugar and brown sugar and beat until light and fluffy. Add eggs and beat well. Gradually add sifted dry ingredients to butter mixture and mix until smooth. Stir in nuts, coconut, rice cereal, oats and raisins. Cover and chill at least 30 minutes. Shape dough into a roll about 1-1/2 inches in diameter. Wrap roll tightly in waxed paper and chill overnight or longer. Heat oven to 350 degrees. Grease cookie sheets lightly with unsalted shortening. Cut chilled dough into 1/4-inch slices and place slices about 2 inches apart on prepared cookie sheets. Bake 10-12 minutes, or until browned. Remove cookies from sheets and cool on wire cake racks. Makes 5-6 dozen cookies. REDBOOK, DEC 1972, "THE GREAT CHRISTMAS COOKIE-SWAP COOKBOOK" REQUIRES CHILLING OVERNIGHT. From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (36g)|
|Recipe Makes: 60 Servings|
|Calories from Fat: 84 (57%)|
|Amt Per Serving||% DV|
|Total Fat 9.3g||12 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 41.8mg||13 %|
|Sodium 98.2mg||3 %|
|Potassium 82mg||2 %|
|Total Carbohydrate 13.6g||4 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 12.3g|
|Protein 3.1g||4 %|
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Calories per serving: 147
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