Orange coconut refrigerator cookies
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter |
| ½ | cup | Light brown sugar* |
| ¾ | cup | Granulated sugar |
| 1 | Egg | |
| 2 | teaspoons | Grated orange peel |
| 1 | teaspoon | Vanilla extract |
| 1¾ | cup | All-purpose flour |
| 2 | teaspoons | Baking powder |
| ¼ | teaspoon | Salt |
| ⅓ | cup | Flaked coconut |
Directions
* firmly packed
You can place these in protective wrapping and refrigerate up to 1 week or freeze up to 3 months. If frozen, thaw in refrigerator before baking.
In a large bowl, cream butter. Gradually add sugars and continue beating until blended. Beat in egg, orange peel and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture.
Blend in coconut.
On a lightly floured surface form into rolls 1½-inches in diameter. Wrap in wax paper. Chill several hours or overnight.
Preheat oven to 400ø. Cut rolls into ⅛-inch slices and place on buttered cookie sheets. Bake 5-6 minutes at 400ø Remove to wire racks to cool.
Yield: 11 dozen. American Dairy Association, Rosemont, IL Randy Shearer