Yield: 1 servings
Measure | Ingredient |
---|---|
⅓ cup | Shortening |
¾ cup | Sugar |
¼ cup | Water |
1 teaspoon | Vanilla |
1 teaspoon | Baking powder |
½ teaspoon | Salt |
⅓ cup | Walnuts |
½ cup | Finely shredded coconut |
Beat shortening till soft. Add sugar & cream till fluffy. Add water & mix. Add the rest of the ingredients in order, mixing well after each addition. Finish with the nuts & coconut. Form into rolls, wrap in waxed paper & chill for several hours in the fridge. Slice into rounds an ⅛ inch thick. Bake on an ungreased cookie sheet for 10 minutes at 375F. Remove to a wire rack to cool.
Makes 48.
Posted by Mark Satterly in Intercook