| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | New, Text, Import | 32 | Servings | |
INGREDIENTS
| 1 3/4 | c | All-purpose flour |
| 1/4 | ts | Salt |
| 1 1/2 | ts | Baking powder |
| 1/3 | c | Unsweetened cocoa powder |
| 1/3 | c | Shortening |
| 1/3 | c | Butter or margarine |
| 3/4 | c | White sugar |
| 1 | Egg | |
| 1 | tb | Milk |
| 2 | ts | Vanilla extract |
| 3 | oz | Cream cheese |
| 1/3 | c | White sugar |
| 1 | c | Flaked coconut |
| 1/4 | c | Finely chopped nuts |
INSTRUCTIONS
In a large mixing bowl beat shortening and butter until softened. Add the 3/4 cup sugar and beat until fluffy. Add milk, egg and 1 tsp of the vanilla and mix well. In a separate bowl combine flour, cocoa, baking powder and salt. Add to the butter mixture and beat until well mixed. Divide dough in half and chill 2-3 hours or until easy to handle. Preheat oven to 350 degrees F. Grease cookie sheets. Mix softened cream cheese, 1/3 cup sugar and 1 tsp vanilla until smooth. Stir in the coconut. Roll each half of the dough into a 10-inch square. Cut each square into sixteen 2 1/2-inch squares. Place 1/2 inch apart on an ungreased cookie sheet. Cut 1-inch slits from each corner to center of square. Drop a level tsp of the coconut mixture onto each center. Sprinkle chopped nuts in the center and firmly press to seal. Bake for 8-10 minutes or until edges are firm and cookies are slightly puffed. Cool on cookie sheet for 1 minute, then remove and cool thoroughly on rack. Makes 32 cookies Recipe by: Laria Tabul Posted to Bakery-Shoppe Digest V1 #180 by The Taillons <taillon@access.mountain.net> on Aug 04, 1997
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