1 c. solid vegetable shortening
1 1/2 c. firmly packed brown sugar
1/3 c. honey
2 eggs
2 tsp. almond extract
1/3 c. lemon-flavor yogurt
3 1/2 c. unsifted all-purpose flour
1 tsp. baking soda
1 tsp. salt
3 c. corn flakes
1/2 c. chopped peanuts
1/4 c. wheat germ
1 c. Grape Nuts cereal
1/2 c. shredded coconut

In a large mixing bowl, with an electric mixer, beat shortening, brown sugar, honey and eggs until creamy. Add almond extract and yogurt. Mix well. Add flour, baking soda, and salt; mix until well combined. Add corn flakes, peanuts, wheat germ, cereal and coconut; stir by hand until blended.

Drop dough by rounded teaspoonfuls onto ungreased baking sheets. Flatten cookies with fork or fingers. Bake in a preheated 375 degree oven for 8 to 10 minutes, or until light golden brown. Store these crunchy cookies in an airtight container. Makes about 6 dozen cookies.