Yield: 60 Servings
Measure | Ingredient |
---|---|
1 cup | Butter |
⅔ cup | Sugar |
2 tablespoons | Orange rind; grated |
1 tablespoon | Lemon rind; grated |
2 \N | Eggs |
2½ cup | Flour; sifted |
1 teaspoon | Salt |
1 cup | Coconut; shredded |
Preheat oven to 375. In bowl, cream butter,add sugar and beat until light and fluffy. Add orange and lemon rinds. Beat in eggs, one at a time. Sift together flour and salt;beat half in creamed mixture. Blend in coconut and remaining flour. Drop by rounded teaspoons onto baking sheet cook for 8-10 minutes. Remove immediately to wire racks to cool Posted to Bakery-Shoppe Digest V1 #457 by angstrom@... (Angela L Gilliland) on Dec 17, 1997