Yield: 36 cookies
|1 cup||Butter or margarine; soft|
|1½ cup||Sifted confectioners' sugar|
|¼ teaspoon||Almond extract|
|½ cup||Chopped blanched almonds|
|2 cups||Quick Quaker Oats, uncooked|
|\N \N||Flaked or shredded coconut|
Beat butter and sugar together until creamy. Blend in cocoa and almond extract; mix thoroughly. Stir in almonds and oats. Chill dough until stiff, at least 2 or 3 hours.
Break off pieces of dough; shape to form 1-inch balls. Roll in coconut. Chill.
Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias