Be the first to Cook Time: 14 minutes
Ingredients:
- 3/4 cup butter
- 1 cup brown sugar, firmly packed
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups sifted flour, all-purpose
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup grated coconut, toasted
Preparation:
Spread coconut in shallow pan. Bake at 350° for about 15 minutes, stirring frequently, until lightly browned.
Cream butter; gradually add sugar and beat until light and fluffy. Beat egg and vanilla into the butter mixture. Sift together the flour, baking powder, and salt; add coconut. Combine butter and coconut mixture with dry ingredients, kneading with hands until the mixture is moistened and holds together. Chill in refrigerator for about 20 to 30 minutes, until firm. On a lightly floured boll roll portions of dough out to 1/8-inch thickness and cut out with floured cookie cutters or cut into rounds. Bake on ungreased cookie sheets at 350° for 10 to 14 minutes, or until edges are browned and cookies are done. Loosen with a spatula right away then let cookies cool in pans.
Makes about 60 cookies.
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