4 tbsp. (1/2 stick) sweet cream butter
4 tbsp. buttery flavored Crisco
1/2 cup sugar
1/2 cup brown sugar
1 egg, beaten
1/2 tsp. vanilla
1 cup all-purpose flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
2 cups Rice Krispie cereal
1/2 cup chopped black walnuts
1/2 cup flaked Coconut

Cream together butter, Crisco, sugar, brown sugar, egg, and vanilla. Sift flour, add baking soda, baking powder and salt. Add to the creamed mixture. Stir in the cereal, walnuts and coconut with a thorough mixing.

With a small ice cream scoop, portion out the dough. Place on an ungreased cookie sheet, 2-inches apart. Flatten slightly with a fork. Bake in a preheated 375°F oven for 10 to 12 minutes or until brown on top.

Variation: Replace walnuts with pecans.

Yield: 3 1/2 dozen (about 42 cookies).

Submitted by: Pat Moore