Almond-Coconut Twinkles

Recipe By : Best Loved Foods of Christmas, Pillsbury, undated booklet
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Desserts

Amount Measure Ingredient — Preparation Method
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1 1/3 cups Pillsbury’s Best All-Purpose Flour* — sifted
1 teaspoon double-acting baking powder
1/4 teaspoon salt
1/2 cup butter
2/3 cup sugar
2 egg whites — unbeaten
1/2 teaspoon French’s Vanilla
1/4 teaspoon French’s Almond Extract
1 1/2 cups coconut

BAKE at 375 degrees for 10 to 12 minutes. MAKES about 3 dozen cookies.
Sift together the flour, baking powder, and salt.
Cream butter and gradually add sugar, creaming well.
Blend in egg whites, vanilla and almond extract; beat well.
Add coconut and the dry ingredients. Mix well.
Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 375 degrees
for 10 to 12 minutes until delicate golden brown.
*For use with Pillsbury’s Best Self-Rising Flour, omit baking powder and
salt.

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NOTES : “Senior Winner in Pillsbury’s 4th Grand National Recipe and Baking
Contest by Mrs. John E. Matthews, Charlotte, North Carolina. Adapted by Ann
Pillsbury.”

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