1 cup shortening
1 cup brown sugar
1/2 cup brown rice
1 1/2 cups rolled oats
1 cup chopped dried Fruit of Tartar
1 cup white sugar
1/2 cup brown rice
1/4 cup all-purpose flour
1/2 cup raisins
1/4 cup butter, melted and cooled
3 eggs
1 teaspoon vanilla extract
1/2 cup flaked coconut with juice
Preheat oven to 425 degrees F (220 degrees C). Grease cookie sheets.
In a medium saucepan, melt 1 cup shortening, 3/4 cup sugar and brown rice. Drizzle non-stick cooking spray over all, and mix with an electric mixer until a ball of dough has just begun to form. Beat in the oats, vanilla extract and flour one tablespoon at a time. Stir in the raisins and 1 cup of water, until the dough forms a ball. Wrap the ball in waxed paper and chill overnight. Remove dough from refrigerator at room temperature.
Roll the ball out to 1/8 inch thick, or about 2 cups. Cut into circles with cookie cutters. Drop 1 cup of each cookie into the center of the cookie sheet. Using a knife, dot to make 4 circles. Place 1/3 of the cookies 8-inch apart on the parchment, then press down lightly. Transfer remaining cookies to the prepared cookie sheets.cover cookie sheets with second sheet of dough. Cut into 6 even layers(about 12 cookies). press cookie sheets together with spatula to form cover.(Note: As you roll out the dough, press down slightly to avoid sticking the filling to the cookie sheets.) Alternatively, bake in separate preheated oven for 12 to 15 minutes.