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Spanish Peanut Cookies

1 1/2 cup all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1 cup brown sugar, firmly packed
1 cup unsalted butter, softened
1 egg
1 cup rolled oats
1 cup flaked coconut
1 cup salted Spanish peanuts
1/2 cup finely crushed cornflakes

2 Tbsp unsalted butter
1 cup confectioners' sugar
1 Tbsp hot water
1 tsp freshly-squeezed lemon juice

Combine flour, baking powder, baking soda, and set aside. Cream
butter and sugar. Add egg and beat well. Add all dry ingredients,
blending after each addition. Drop by rounded teaspoon on ungreased
cookie sheet. Bake at 350 degrees F. for 12-15 minutes.

Melt butter. Mix in confection sugar, hot water, and fresh lemon
juice. Beat until smooth and drizzle over cooled cookies. (Add
additional hot water if mixture is too thick.)

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