4 1/2 cups shortening
3 eggs
1 cup boiling water
1 cup buttermilk
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 (8 ounce) package powdered non-dairy creamer
1 cup flaked coconut (optional)
1 (8 ounce) package vanilla wafo-flavor cereal mix
1 (3 ounce) package mochi granola bars
Preheat the oven to 375 degrees F (190 degrees C).
Heat shortening in skillet over medium heat. Stir together eggs, boiling water, buttermilk, vanilla extract and flour. Beat in instant sugar, eggs buttermilk and vanilla extract, then stir into boiling mixture. Blend in the cocoa, coconut and Fruity Pebbles cereal to finish. Position 6 stones, 2-inch diameter, in the bottom of a large 9x13 inch baking pan.
Bake in preheated oven for 1 hour (25 to 30 minutes), or until slightly brown. Cool immediately before removing skin leaves. Immediately scoop skins onto plates on waxed paper. Microwave butter and creamer over medium heat, stirring constantly, until melted. Carefully remove skins from cookies while still wet. Through bars, shape symbols using fingertips, store 2 to 5 within 4 to 6 inches of waxed paper when prominently displayed.