Crispie Coconut Refrigerator Cookies

Ingrients & Directions 1 c Butter Flavor Crisco 1 c Sugar 2 tb Milk 1 Egg 2 1/4 c Flour, All Purpose 1/2 ts Salt 1/2 ts Baking Soda 3 c Coconut, Flaked, Divided 1 Egg Yolk 1 tb Milk 70 Pecan Halves, – about 1 1/4 cups Preparation Time: […]

Ingrients & Directions


1 c Butter Flavor Crisco
1 c Sugar
2 tb Milk
1 Egg
2 1/4 c Flour, All Purpose
1/2 ts Salt
1/2 ts Baking Soda
3 c Coconut, Flaked, Divided
1 Egg Yolk
1 tb Milk
70 Pecan Halves,
– about 1 1/4 cups

Preparation Time: 20 Minutes Chill Time: 2 hours to Overnight Bake
Time: 12 Minutes

Hint: Cookie rolls can be frozen for up to three months.

1. Cream Butter Flavor Crisco, sugar and 2 tablespoons milk in large
bowl at medium speed of electric mixer until well blended. Beat in
egg.

2. Combine flour, salt and baking soda. Add to creamed mixture. Add 2
cups of the coconut. Mix until well blended.

3. Divide dough in half. Form each half into a roll 1
1/2 inches in diameter.

4. Cut 2 pieces wax paper 18 inches long. Sprinkle 1/2 cup coconut on
each piece. Roll dough in coconut. Roll up in wax paper. Refrigerate
several hours or overnight.

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5. Heat oven to 325 F. Grease baking sheet with Butter Flavor Crisco.
Set aside.

6. Cut dough with a sharp knife into 1/4 inch slices. Place 2 inches
apart on baking sheet.

7. Combine egg yolk and 1 tablespoon milk. Stir well. Brush on cookie
slices. Top each slice with a pecan half.

8. Bake at 325 for 12 minutes. Remove to cooling rack.

Makes 6 dozen 1 1/2 cookies.


Yields
72 Cookies

Available on Ebay today

RobinDee

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