Coconut Snapscookies, vegetarian 1/3 cup shortening 3/4 cup sugar 1/4 cup water 1 teaspoon vanilla 1 teaspoon baking powder 1/2 teaspoon salt 1/3 cup walnuts 1/2 cup finely shredded coconut 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 1/8 inch thick. Bake on an ungreased cookie sheet for 10 minutes at 375F. Remove to a wire rack to cool. Makes 48. |
