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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 10 |
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I have not tried these cookies. I'm posting this for safe keeping. Freeze the dough in logs, then slice and bake the crisp buttery cookies when you need them. Ingredients:
1 cup butter, softened |
1 cup sugar |
1 egg |
2 1/4 cups all-purpose flour |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
3 cups flaked coconut, divided |
pecan halves |
Directions:
1. In a large mixing bowl, cream butter and sugar. Beat in egg. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in 2 cups coconut. Shape into six 2-inch diameter logs. Roll in remaining coconut. Wrap in plastic wrap. Freeze for up to 3 months.
2. Unwrap and cut into 1/4-inch slices. Place 3-inch apart on ungreased baking sheets. Place a pecan half in the center of each. Bake at 325 for 2-25 minutes or until lightly browned. Cool for 2-3 minutes before removing to wire racks.
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