Yield: 60 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Flour; plus 2 tablespoons |
| 1 teaspoon | Baking powder |
| ½ teaspoon | Baking soda |
| ½ cup | Butter or margarine; softened |
| 1 cup | Brown sugar; packed |
| 1 teaspoon | Vanilla extract |
| ½ teaspoon | Salt |
| 1 | Egg |
| 1 cup | Quick-cooking oats |
| 1¼ cup | Coconut flakes |
| Colored sugar; optional |
Stir together flour, baking powder and soda; set aside. Cream butter, brown sugar, vanilla, salt and egg until fluffy. Stir in oats, coconut and flour mixture until well blended. Chill dough several hours or until firm enough to handle. Shape in 1-inch balls. Place 2 inches apart on lightly greased cookie sheets. Dip tines of fork in flour and press crisscross pattern on balls, flattening to make 1-½ inch round cookies. Sprinkle with colored sugar; bake in preheated 375 degree oven until golden brown, about 10 minutes. Remove to rack to cool. Store airtight in cool dry place.
Recipe by: Magazine Clipping
Posted to MC-Recipe Digest by "Marie Smith" <craftee@...> on Feb 14, 1998