| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Cookies |
60 |
Servings |
INGREDIENTS
| 1 |
c |
Flour; plus 2 tablespoons |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/2 |
c |
Butter or margarine; softened |
| 1 |
c |
Brown sugar; packed |
| 1 |
ts |
Vanilla extract |
| 1/2 |
ts |
Salt |
| 1 |
|
Egg |
| 1 |
c |
Quick-cooking oats |
| 1 1/4 |
c |
Coconut flakes |
|
|
Colored sugar; optional |
INSTRUCTIONS
Stir together flour, baking powder and soda; set aside. Cream butter, brown
sugar, vanilla, salt and egg until fluffy. Stir in oats, coconut and flour
mixture until well blended. Chill dough several hours or until firm enough
to handle. Shape in 1-inch balls. Place 2 inches apart on lightly greased
cookie sheets. Dip tines of fork in flour and press crisscross pattern on
balls, flattening to make 1-1/2 inch round cookies. Sprinkle with colored
sugar; bake in preheated 375 degree oven until golden brown, about 10
minutes. Remove to rack to cool. Store airtight in cool dry place.
Recipe by: Magazine Clipping
Posted to MC-Recipe Digest by "Marie Smith" <craftee@m6.sprynet.com> on Feb
14, 1998
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“God loves each of us as if there were only one of us. #Augustine”