Coconut snaps
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Shortening |
| ¾ | cup | Sugar |
| ¼ | cup | Water |
| 1 | teaspoon | Vanilla |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| ⅓ | cup | Walnuts |
| ½ | cup | Finely shredded coconut |
Directions
Beat shortening till soft. Add sugar & cream till fluffy. Add water & mix. Add the rest of the ingredients in order, mixing well after each addition. Finish with the nuts & coconut. Form into rolls, wrap in waxed paper & chill for several hours in the fridge. Slice into rounds an ⅛ inch thick. Bake on an ungreased cookie sheet for 10 minutes at 375F. Remove to a wire rack to cool.
Makes 48.
Posted by Mark Satterly in Intercook
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