Spanish Peanut Cookies

• 1-1/2 cups flour
• 1-1/2 tsp baking powder
• 1 tsp soda
• 1 cup firmly packed brown sugar
• 1 cup soft butter
• 1 egg
• 1 cup quick-cooking rolled oats
• 1 cup flaked coconut
• 1 cup salted Spanish peanuts
• 1/2 cup finely crushed corn flakes

Combine flour, baking powder and soda. Gradually add sugar to butter in mixing bowl, creaming until light and fluffy. Add egg; beat well. Gradually add dry ingredients, blending well after each addition. Stir in rolled oats, coconut, peanuts and cornflakes. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Flatten slightly with bottom of glass dipped in additional crushed corn flakes. Bake at 350 degrees for 12-15 minutes. Drizzle with icing.

Icing: Melt 2 Tbsp butter in 2-cup measuring pitcher. Add 1 cup confectioners’ sugar, 1 Tbsp hot water and 1 tsp vanilla extract. Beat until consistency of a glaze. If necessary, thin with a few drops of hot water.

Yield: 48 cookies