| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | American | Cookies | 1 | Servings |
INGREDIENTS
| 1/2 | c | Butter |
| 1/2 | c | Light brown sugar* |
| 3/4 | c | Granulated sugar |
| 1 | Egg | |
| 2 | ts | Grated orange peel |
| 1 | ts | Vanilla extract |
| 1 3/4 | c | All-purpose flour |
| 2 | ts | Baking powder |
| 1/4 | ts | Salt |
| 1/3 | c | Flaked coconut |
INSTRUCTIONS
* firmly packed You can place these in protective wrapping and refrigerate up to 1 week or freeze up to 3 months. If frozen, thaw in refrigerator before baking. In a large bowl, cream butter. Gradually add sugars and continue beating until blended. Beat in egg, orange peel and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture. Blend in coconut. On a lightly floured surface form into rolls 1 1/2-inches in diameter. Wrap in wax paper. Chill several hours or overnight. Preheat oven to 400°. Cut rolls into 1/8-inch slices and place on buttered cookie sheets. Bake 5-6 minutes at 400° Remove to wire racks to cool. Yield: 11 dozen. American Dairy Association, Rosemont, IL Randy Shearer From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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