After putting one of grandma’s first recipes out in the world, I started day dreaming about making it with flavors that spoke to my Indian heritage. Cashews, ginger and coconut came to mind. I combined these flavors and below is that recipe.
Yields Approximately 32 cookies
Preheat the oven to 350 degrees Fahrenheit
1 cup vegetable shortening
2 cups brown sugar
2 tablespoons orange zest
4 tablespoons orange juice
2 teaspoons of vanilla
2 cups of flour
1 teaspoon baking soda
3/4 teaspoon salt
2 cups of rolled oats (not instant)
1/4 cup of candied ginger
3/4 cup of shredded unsweetened coconut
1/2 cup of chopped salted cashews
Using a mixer cream the shortening & the brown sugar together. Beat the eggs in until light and fluffy. Add the orange zest, orange juice and vanilla and mix again.
Sift together the flour, baking soda and salt.
Add the sifted flour mixture, rolled oats, candied ginger, coconut and cashews to the creamed mixture, and mix until blended, periodically scrapping down the sides of the bowl.
Using 2 spoons drop 1 heaping tablespoon of batter onto an un-greased cookie sheet pan. Each 17.25″x11.5″ cookie sheet pan holds approximately 8 cookies. Bake at 350 degrees Fahrenheit for 10 to 12 minutes until done, golden brown. Let the cookies cool on baking sheet, before transferring them.