Double Crunchers

I made these for a cookie exchange I am going to tonight, and they turned out FABULOUS! I got the recipe from Hallmark Magazine. I found they made less than the 3 dozen however, I got a little over 2 dozen out of one batch.

COOKIES
1 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup solid vegetable shortening
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup cornflakes, crushed
1 cup old-fashioned rolled oats
1/2 cup shredded coconut

FROSTING
1 package (6 ounces) semisweet chocolate chips
1/2 cup confectioners' sugar
1 tablespoon water
3 ounces cream cheese, at room temperature

1. Preheat the oven to 350°F.

2. Sift together the flour, baking soda and salt.

3. In a medium bowl, with an electric mixer, cream together the shortening, brown sugar and granulated sugar until light and creamy. Add the egg and vanilla and beat well. Add the flour mixture.

4. Blend in the cornflakes, oats and coconut.

5. Divide the dough into two pieces, one twice as large as the other. Shape the larger piece into balls about 3/4 inch in diameter. Shape the smaller chunk of dough into the same number of balls (they will be smaller). Line a baking sheet with parchment or a nonstick liner. Place the balls on the sheet and flatten them to 1/4-inch thickness.

6. Bake for 9 to 12 minutes, until light golden. Let sit on the baking sheet for 5 minutes, then transfer to a rack to cool.

7. Meanwhile, make the frosting: In a double boiler, combine the chocolate chips, confectioners' sugar and water. Stir until melted. Off the heat, beat in the cream cheese.

8. Frost the larger cookies and top with the smaller ones. Makes 3 dozen sandwich cookies

Each sandwich cookie has: 116 calories, 5.5 g fat (2.7 g saturated), 1 g protein, 16 g carbohydrates (0.7 g fiber), 9 mg cholesterol, 53 mg sodium.