Wednesday, April 17, 2013

Cookie Recipes


COOKIE RECIPES 


03 Apr 2013
Scoop up dough with a teaspoon, roll out in the palm of your hand into a ball, place on cookie sheet and press with a sugar coated fork. 8. Bake for approximately 10 minutes or until done and nicely brown. 9. Remove ...
14 Feb 2013
For chocolate cookies: Stir in 3 ounces melted, unsweetened chocolate. Divide dough into 2 balls. On a floured surface, roll each ball into a circle approximately 12 inches in diameter and ⅛ in thick. Dip cutters in flour before ...
23 Mar 2013
Chocolate Chip And Peanut Butter Cookies. Ingredients. 1 box Betty Crocker Super Moist Yellow Cake Mix. 1¼ cups crunchy peanut butter. ¼ cup packed brown sugar. ¼ cup butter or margarine, softened. 2 eggs ...
17 Feb 2013
Philadelphia Cream Cheese Cookies. Ingredients. 1 package (8 ounces) Philadelphia Cream Cheese, softened. ¾ cup butter. 1 cup powdered sugar. 2¼ cups flour. ½ teaspoon baking soda. Method. 1. Beat cream cheese ...
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Wednesday, April 3, 2013

Coconut Sugar Cookies






Coconut Sugar Cookies

Ingredients

½ cup butter
½ cup vegetable shortening
1 cups sugar
1 eggs
1 teaspoons vanilla
½ teaspoon baking soda
3½ cups flour
½ cup shredded coconut

Method

1.                  Preheat oven to 350°.
2.                  Prepare and grease cookie sheets.
3.                  Sift flour and baking soda together; set aside.
4.                  Cream butter and sugar.
5.                  Add egg and vanilla.
6.                  Add dry ingredients.
7.                  Scoop up dough with a teaspoon, roll out in the palm of your hand into a ball, place on cookie sheet and press with a sugar coated fork.
8.                  Bake for approximately 10 minutes or until done and nicely brown.
9.                  Remove immediately from baking sheet onto a wire rack.
10.              Cool completely and serve accordingly.  Store in an air tight container.

Coconut Sugar Cookies were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

This recipe originated from a recipe in which my mother (Betty Ming) made for many years


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Thank You!


Shirley-Ann Pearman

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