Crispie coconut refrigerator cookies

 
                    CRISPIE COCONUT REFRIGERATOR COOKIES
 
 Recipe By     : 
 Serving Size  : 72   Preparation Time :0:00
 Categories    : Cookies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.
   
   Source: Butter Flavor Crisco Cookie Collection, page 12.
   Shared by: David Knight
  
 
 
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