Yield: 48 Servings
Measure | Ingredient |
---|---|
3¼ cup | Flour |
1 teaspoon | Soda |
1 teaspoon | Salt |
½ cup | Shortening |
½ cup | Butter |
1 cup | Brown sugar |
2 \N | Eggs |
½ cup | Water |
2 cups | Flaked cocoanut |
1 teaspoon | Almond extract |
\N \N | Raspberry jam |
From: Chris Wylde <cwylde@...> 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 ½ 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, .