INGREDIENTS

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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