Ingredients
1 1/2
cups packed brown sugar
1/2
cup butter or margarine, softened
1/2
cup shortening
2
eggs
2 3/4
cups Gold Medal™ all-purpose flour
2
teaspoons cream of tartar
1
teaspoon baking soda
1/4
teaspoon salt
1 1/4
teaspoons ground cinnamon
1 1/2
cups Cinnamon Burst Cheerios™ cereal
1
cup flaked coconut
1/2
cup chopped pecans
3
tablespoons granulated sugar
Preparation
Heat oven to 375°F.
In large bowl, beat brown sugar, butter, shortening and eggs with electric mixer on medium speed until creamy. Add flour, cream of tartar, baking soda, salt and 1/4 teaspoon of the cinnamon. Beat on low speed until blended. Stir in cereal, coconut and pecans.
In small bowl, mix granulated sugar and 1 teaspoon cinnamon. Shape dough into 1 1/4-inch balls; roll in sugar mixture. Place 2 inches apart on ungreased cookie sheets; flatten with glass dipped in sugar mixture.
Bake 8 to 10 minutes or until light golden brown. Sprinkle with sugar mixture. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
