1 cup solid vegetable shortening
1-1/2 cups firmly packed brown sugar
1/3 cup honey
2 eggs
2 teaspoons almond extract
1/3 cup lemon-flavor yogurt
3-1/2 cups unsifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 cups corn flakes
1/2 cup chopped peanuts
1/4 cup wheat germ
1 cup grape nuts cereal
1/2 cup 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°F oven for 8 to 10 minutes, or until light golden brown. Store these crunchy cookies in an airtight container.

Makes about 6 dozen cookies.