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

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