Massillon resident Mary Bucey found this recipe 40 years ago in a newspaper while vacationing in Wisconsin. When she serves them to friends, a request for the recipe is sure to follow.
SPELLBINDERS
1½ cups flour
1½ tsp. baking powder
1 tsp. baking soda
1 cup firmly packed brown sugar
1 cup butter, softened
1 egg
1 cup quick oatmeal
1 cup flaked coconut
1 cup salted Spanish peanuts
½ cup finely crushed corn flakes, plus more for dipping
Sift flour, baking powder and soda together. Cream sugar and butter until light and fluffy. Add egg and beat well. Gradually add flour mixture and blend well. Stir in oatmeal, coconut, peanuts and ½ cup corn flakes.
Drop by rounded teaspoons onto an ungreased cookie sheet. Flatten slightly with the bottom of a glass dipped in additional crushed corn flakes.
Bake at 350 degrees for 12 to 15 minutes. Drizzle with icing when cool.
Makes 4 dozen.
ICING
2 tbsp. butter
1 cup powdered sugar
1 tbsp. hot water
1 tsp. vanilla
Melt butter gently in a saucepan. Add sugar, water and vanilla and stir until the icing reaches the consistency of a glaze. If necessary, add a few more drops of hot water. Using a large spoon, drizzle icing back and forth over all the cookies at once in horizontal lines.
