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| 3/4 Cup | Butter or Margarine, softened |
| 1/2 Cup | Sugar |
| 1 | Egg |
| 1/2 Tsp. | Vanilla |
| 1/2 Tsp. | Almond Extract |
| 2 1/4 Cups | All-Purpose Flour, sifted |
| 1 1/3 Cups | Shredded Coconut |
| - | Small amount of Milk |
| 1/4 Cup | Sugar (approx) |
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| 1. |
Preheat oven to 400F 10 minutes prior to baking. Grease baking sheets or pans. |
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| 2. |
Place butter, sugar, egg, vanilla and almond extract in bowl. Beat together until light and fluffy. Stir in flour and coconut. Blend well. Divide in half; wrap in wax paper. Chill 30 minutes. |
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| 3. |
Roll on lightly floured surface to 1/8-inch thickness. Cut with floured cookie cutter. |
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| 4. |
Place on baking sheet. Brush tops with milk. Sprinkle generously with sugar. Bake about 6 minutes, until edges turn golden. |
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Recipe Submitted By: Chris Diamond
Category: Dessert
Type: Cookies
Bake Time:
Servings:
Prep. Time:
Utensils:
Notes: Makes 5 dozen cookies. |
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