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| 1 Tasse | Solid vegetable shortening |
| 1 1/2 Tasse | brown sugar firmly packed |
| 1/3 Tasse | honey |
| 2 | eggs |
| 2 Teelöffel | almond extract |
| 1/3 Tasse | Lemon-flavor yogurt |
| 3 1/2 Tasse | Unsifted all-purpose flour |
| 1 Teelöffel | Baking soda |
| 1 Teelöffel | salt |
| 3 Tasse | Cornflakes |
| 1/2 Tasse | peanuts chopped |
| 1/4 Tasse | wheat germ |
| 1 Tasse | Grape Nuts cereal |
| 1/2 Tasse | coconut shredded |
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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.
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