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COCOANUT COOKIES

(German) - (Pennsylvania Germans)







Three cups of sugar, 1 cup of butter, 2 eggs, 1 cup of sweet milk, 1
cup of grated cocoanut, 2 teaspoonfuls of baking powder. Mix all
together, sift flour with baking powder, add flour to form a dough
just stiff enough to roll out, no more. Cut with a small tin cake
cutter into round cakes and bake.

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COCOANUT COOKIES. MRS. A. A. LUCAS.

Two cups sugar, one cup butter, one-half cup sour cream, one-fourth
teaspoon soda, two eggs; mix as soft as you can; roll thin, and bake
quick. Make an icing of whites of four eggs, one pound of sugar, and
as much grated or desiccated cocoanut as you can stir in. Spread on
cookies after they are baked.

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COCOANUT COOKIES

1/2 cup shortening
1-1/2 cups sugar
2 eggs
4 tablespoons milk
4 cups flour
3 teaspoons Dr. Price's Baking Powder
1/8 teaspoon salt
1/2 cup blanched almonds
Reserve 1 egg yolk for top. Cream shortening and sugar together; add
slowly beaten yolk and whites of two eggs and three tablespoons milk;
mix well together. Sift together flour, baking powder and salt and
add, mixing well. Roll half dough at a time 1/4-inch thick on floured
board; cut into bars 1 by 3 inches. Brush with yolk of remaining egg
mixed with one tablespoon milk and sprinkle with chopped nuts. Bake in
moderate oven about 15 minutes.

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Cocoanut Cookies

1 cup butter

4 eggs

1 lemon--juice and rind

4 cups sugar

4 teaspoons baking powder

1 pound package grated cocoanut



Cream sugar with butter. Add the yolks of the 4 eggs and beat well. Add

juice and rind of lemon. Then flour, into which has been sifted the

baking powder. Sift flour and baking powder twice before adding to

mixture. Use enough flour to make a very stiff batter, add cocoanut, and

last, fold in the whites of the eggs beaten to a stiff froth.



Drop on buttered tins and bake in moderate oven.









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