Coconut Pecan Refrigerator Cookies
PREP TIME: 30 min
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COOK TIME: 8 min
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YIELD: 5 dozen cookies |
INGREDIENTS:
| 2 1/2 cups White Lily® Enriched Bleached All Purpose Flour | 1/2 cup firmly packed brown sugar |
| 1 tsp. baking powder | 1 large egg lightly beaten |
| 1/2 tsp. baking soda | 1/4 tsp. vanilla extract |
| 1/2 tsp. salt | 1/4 tsp. almond extract |
| 1 cup butter softened | 2 cups shredded coconut |
| 1/2 cup granulated sugar | 1/2 cup chopped pecans |
- 2 1/2 cups White Lily® Enriched Bleached All Purpose Flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup firmly packed brown sugar
- 1 large egg, lightly beaten
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 cups shredded coconut
- 1/2 cup chopped pecans
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PREPARATION DIRECTIONS:
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1.
COMBINE flour, baking powder, baking soda and salt in small bowl. Beat butter, sugar and brown sugar in large bowl until light and fluffy. Beat in egg, vanilla and almond extracts until light and fluffy. Stir in flour mixture, coconut and pecans just until blended.
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2.
SHAPE into two 8-inch rolls. If dough is too soft, chill slightly before rolling. Wrap in wax paper or plastic wrap, then with foil. Chill several hours or overnight.
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3.
HEAT oven to 375°F.
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4.
CUT rolls into 1/4-inch slices with sharp knife. Bake on ungreased baking sheet 7 to 8 minutes or until light golden brown. Cool 1 minute on baking sheet. Place on cooling rack to cool completely.
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