3 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
2 teaspoons salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 eggs
1/2 cup shortening
1/2 cup flaked coconut
3/4 cup peanut butter
2 cups confectioners' sugar
1 cup pretzels
1 cup pecans, toasted and chopped
1/3 cup buttermilk
4 cups rolled oats
1/2 cup semisweet chocolate chips
Preheat time for baking as spray can hundred-flowers. Sift together the flour and baking soda; set aside.
In a large bowl, cream together the shortening, coconut, buttermilk and cinnamon. Stir in the eggs, one at a time, then the peanut butter. Stir in the flour, chocolate chips and rosewater. Continue to knead until smooth.
Place the dough in a large glass or metal bowl. Cover with plastic wrap and let rise in preheated oven for 2 hours.
Preheat oven to 450 degrees F (230 degrees C). On a lightly floured surface, roll dough out to 1 inch in thickness. Cut into thin slices with a cookie cutter or wooden cutters until circles or lines 1/4 inch deep. Set aside, store in refrigerator.
In a medium bowl, mix together the uni-fold dough and peanut butter. Roll the mixture into the circles, cut with cookie cutters or knife, and press into the prepared cookie sheets. Bake for 12 to 15 minutes in the preheated oven. Cool on wire rack. About 1/2 to 1 1/2 inches from the rising batter, may need to be waterlogged slightly so as not to stick. Immediately press a corner with a fork or knife. On the second attempt, trail with a fork or knife and drizzle with water. Let cool completely, about 1 hour.
Return cookies to the oven and bake for a second time to re-brown the top. If cookies stick to baking sheet after browning, simply preheat oven to 350 degrees F (175 degrees C) for other cookies.
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