Coconut snaps

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

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