Crispie coconut refrigerator cookies
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Crispie coconut refrigerator cookies
  Coconut    Cookies    Pecans  
Last updated 6/12/2012 12:54:25 AM. Recipe ID 16305. Report a problem with this recipe.
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      Title: Crispie coconut refrigerator cookies
 Categories: Cookies, Crisco.010, Pecans, Coconut
      Yield: 72 Cookies
 
      1 c  Butter Flavor Crisco
      1 c  Sugar
      2 tb Milk
      1    Egg
  2 1/4 c  Flour, All Purpose
    1/2 ts Salt
    1/2 ts Baking Soda
      3 c  Coconut, Flaked, Divided
      1    Egg Yolk
      1 tb Milk
     70    Pecan Halves,
           - about 1 1/4 cups
 
  Preparation Time: 20 Minutes Chill Time: 2 hours to Overnight Bake
  Time: 12 Minutes
  
  Hint: Cookie rolls can be frozen for up to three months.
  
  1. Cream Butter Flavor Crisco, sugar and 2 tablespoons milk in large
  bowl at medium speed of electric mixer until well blended. Beat in
  egg.
  
  2. Combine flour, salt and baking soda. Add to creamed mixture. Add 2
  cups of the coconut. Mix until well blended.
  
  3. Divide dough in half. Form each half into a roll 1 1/2 inches in
  diameter.
  
  4. Cut 2 pieces wax paper 18 inches long. Sprinkle 1/2 cup coconut on
  each piece. Roll dough in coconut. Roll up in wax paper. Refrigerate
  several hours or overnight.
  
  5. Heat oven to 325 F. Grease baking sheet with Butter Flavor Crisco.
  Set aside.
  
  6. Cut dough with a sharp knife into 1/4 inch slices. Place 2 inches
  apart on baking sheet.
  
  7. Combine egg yolk and 1 tablespoon milk. Stir well. Brush on cookie
  slices. Top each slice with a pecan half.
  
  8. Bake at 325 for 12 minutes. Remove to cooling rack.
  
  Makes 6 dozen 1 1/2 cookies.
  




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Recipe ID 16305 (Apr 03, 2005)

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