| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter Flavored Crisco |
| 1/2 |
c |
Sugar |
| 1 |
|
Egg, separated |
| 1 |
ts |
Vanilla |
| 3/4 |
c |
Unsifted all-purpose flour |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Baking powder |
| 2/3 |
c |
Flaked coconut |
| 1/4 |
c |
Thick preserves, jam or |
|
|
Jelly |
INSTRUCTIONS
Preheat oven to 375o F. Grease baking sheets. Cream Crisco with
sugar, egg yolk and vanilla in a large bowl at medium speed of
electric mixer. Combine flour with salt and baking powder. Add to
creamed mixture. Blend well. Form into balls about 1-inch in
diameter. Beat egg white until slightly frothy. Dip dough balls into
egg white, then roll in coconut. Place on greased baking sheets. Make
shallow depression in center of each cookie using thumb or back of a
very small spoon. Place 1/2 measuring teaspoon preserves in each
center. Bake at 375oF. for 8 or 9 minutes or until coconut begins to
brown. Cool on baking sheets about 1 to 2 minutes. Remove to cooling
racks. Makes about 2 dozen cookies.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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