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Recipe Name: Almond-coconut Twinkles Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Desserts Comments:
Preparation Time:
Number of Servings: 1

1 1/3 Cup(s) Pillsbury's Best All-Purpose, Pillsbury's Best All-Purpose
Flour* sifted
1 Teaspoon(s) Double-acting baking powder
1/4 Teaspoon(s) Salt
1/2 Cup(s) Butter
2/3 Cup(s) Sugar
2 Egg whites, unbeaten
1/2 Teaspoon(s) French's Vanilla
1/4 Teaspoon(s) French's Almond Extract, French's Almond Extract
1 1/2 Cup(s) Coconut
BAKE at 375 degrees for 10 to 12 minutes. MAKES about 3 dozen cookies.
Sift together the flour, baking powder, and salt. Cream butter and
gradually add sugar, creaming well. Blend in egg whites, vanilla and
almond extract; beat well. Add coconut and the dry ingredients. Mix
well. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at
375 degrees for 10 to 12 minutes until delicate golden brown. *For use
with Pillsbury's Best Self-Rising Flour, omit baking powder and salt.
NOTES : "Senior Winner in Pillsbury's 4th Grand National Recipe and
Baking Contest by Mrs. John E. Matthews, Charlotte, North Carolina.
Adapted by Ann Pillsbury." Recipe by: Best Loved Foods of Christmas,
Pillsbury, undated booklet Posted to MC-Recipe Digest V1 #837 by on Oct 11, 1997

Nutrition (calculated from recipe ingredients)
Calories: 2976
Calories From Fat: 1095
Total Fat: 126.2g
Cholesterol: 244mg
Sodium: 1405.4mg
Potassium: 766mg
Carbohydrates: 430.7g
Fiber: 19.4g
Sugar: 174.8g
Protein: 36.7g

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