Cook Time: 12 minutes
Ingredients:
- 1/2 cup margarine
- 1/2 cup sugar
- 1 tablespoon milk
- 1 large egg
- 1/4 teaspoon salt
- 1 1 /4 cups sifted all-purpose flour
- 1 teaspoon baking powder
- 1 cup flaked coconut (toasted if desired)
Preparation:
Cream shortening; add sugar, milk and egg; beat until light and fluffy. Sift together salt, flour, and baking powder; add to creamed mixture; mix well. Chill dough at least 4 hours or overnight. Roll out on floured surface to 1/4-inch thickness; cut with floured 3-inch cutter; sprinkle with coconut. Bake on greased baking sheets 375° for 10 to 12 minutes.Makes about 3 dozen coconut-topped cookies.
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