½ cup sugar [100 g]
½ cup raisins [84 g]
1-¼ cups packed flaked coconut [95 g]
1 cup crushed cornflakes [28 g]
¾ cup packed brown sugar [142 g]
½ cup quick oats [44 g]
1-¼ cups flour [163 g]
1 tsp baking soda
1 tsp baking powder
Sift together flour, baking soda and baking powder. Layer in quart jar in this order: flour mixture, raisins, coconut, brown sugar, cornflakes, sugar and oats. Compact between layers if necessary. Seal and decorate jar as desired.
Attach to Jar: Raisin Crunch Cookies
1 Jar Raisin Crunch Cookies Mix
1 cup softened butter or margarine [227 g]
1 egg
1 tsp vanilla
Cream butter, egg and vanilla. Add jar mix and stir until completely blended. Drop by tablespoonfuls onto a prepared cookie sheet. Bake at 350ºfor 10 to 12 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely. Yield: 3 to 4 dozen.
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