Canterbury Jumbles

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Title: Canterbury Jumbles
Categories: Cookies, Polish
Yield: 132 servings

1/2 c Solid vegetable shortening
1/2 c Unsalted butter; 1 stick
2 c Firmly packed dark brown
-sugar
2 lg Eggs
1/2 c Buttermilk
2 ts Vanilla
3 1/2 c Flour
1 ts Baking soda
1 ts Salt
1 c Unsweetened flaked coconut
1 c Macadamia nuts; coarsely
-chopped
1 1/2 c Raisins
3 c Semisweet chocolate chips

Recipe by: Diane Mott Davidson, The Last Suppers mystery
Prehet oven to 400B0. In a large mixing bowl, bet the shortening, butter
and
brown sugar together until smooth. Beat in the eggs, then stir in the
buttermilk and vanilla. Blend the flour, baking soda and salt together in
a
small bowl, stir the flour mixture into the butter mixture until
incorporated. Stir in the coconut, nuts, raisins and chocolate chips. Drop
by leavel half-tablespoons onto greased cookie sheets. Bake for 7-10
minutes, until the cookies are puffed and slightly brown. Cool on a rack.
The cooies keep well in an airtight tin.

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