| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Desserts |
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Butter; softened |
| 1/3 |
c |
Sugar |
| 1 1/2 |
ts |
Vanilla extract |
| 1 3/4 |
c |
All-purpose flour |
| 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1 |
c |
Flaked coconut |
| 2 |
|
Squares (2-ounce) chocolate candy coating; melted |
|
|
Flaked coconut; toasted |
INSTRUCTIONS
Beat butter at medium speed with an electric mixer until creamy; gradually
add sugar, beating well. Stir in vanilla.
Stir together flour, baking powder, and salt; gradually add to butter
mixture, mixing well. Stir in 1 cup coconut.
Roll dough to 1/4-inch thickness on a lightly floured surface. Cut into
desired shapes with 2-inch cookie cutters, and place on lightly greased
baking sheets.
Bake at 300° for 22 to 25 minutes or until edges are lightly browned.
Remove to wire racks to cool.
Dip edges of cookies in chocolate; dip in coconut. Place on wax paper-lined
baking sheets.
Makes 2 dozen.
NOtes: Freeze in an airtight container up to 6 months.
Southern Living Website
Recipe by: Southern Living
Posted to MC-Recipe Digest V1 #1031 by Suzy Wert <SuzyWert@aol.com> on Jan
22, 1998
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