| 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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