Great-Start Breakfast Cookies

30m Prep Time
16m Cook Time
12 Yield
Preparation Directions

STEP ONE

Heat oven to 350°F. To toast pecans, spread in 15x10-inch pan with sides. Bake 6 to 10 minutes, stirring occasionally, until brown. Line 2 cookie sheets with cooking parchment paper or spray no-stick cooking spray.

STEP TWO

In large bowl, break up cookie dough. Add carrots, cereal, toasted pecans, coconut, orange peel, salt, and cinnamon. Mix with wooden spoon or knead with hands, until well blended. Divide dough into 12 equal portions (rounded 1/4 cup each). Place 6 portions of dough on each cookie sheet. Flatten each to 2 3/4-inch round.

STEP THREE

Bake 14 to 17 minutes or until edges are set and bottoms are golden brown. Cool on cookie sheets 3 minutes. Remove to cooling racks. Cool completely; about 15 minutes.

STEP FOUR

In small bowl, combine powdered sugar and orange juice; blend well. Spoon glaze over cookies. Place cookies on serving platter; garnish with orange slices and strawberries. Store in tightly covered container.
Bake-Off is a registered trademark of General Mills ©2012 / Fisher® is a registered trademark of John B. Sanfilippo & Son, Inc. ©2012 / McCormick and the Mc logo are registered trademarks of McCormick & Company, Incorporated, used by permission.

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