| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookie |
48 |
Servings |
INGREDIENTS
| 3 1/4 |
c |
Flour |
| 1 |
ts |
Soda |
| 1 |
ts |
Salt |
| 1/2 |
c |
Shortening |
| 1/2 |
c |
Butter |
| 1 |
c |
Brown sugar |
| 2 |
|
Eggs |
| 1/2 |
c |
Water |
| 2 |
c |
Flaked cocoanut |
| 1 |
ts |
Almond extract |
|
|
Raspberry jam |
INSTRUCTIONS
From: Chris Wylde <cwylde@HIGHLANDER.CBNET.NS.CA>
Date: Mon, 22 Jul 1996 13:09:17 +0000
Measure flour. Add soda and salt; blend in well. Cream shortening, sugars
and eggs thoroughly. add water and almond extract and mix well. Blend in
flour mixture. Stir in cocoanut. Drop mixture by level teaspoons 2 inches
apart on ungreased baking sheets. Make small dent in top of each cookie
with a thimble. Place 1/2 tsp. raspberry jam on each cookie. Bake at 400
for 10-12 minutes.
EAT-L Digest 21 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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