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COCONUT BUTTONS




List of Ingredients



• 1 CUP BUTTER OR MARGARINE
  
• 1/2 CUP SUGAR
  
• 2 TABLESPOONS MILK
  
• 1 TEASPOON COCONUT EXTRACT
  
• 2 2/3 CUPS FLOUR
  
• 3/4 TEASPOONS BAKING OWDER
  
• 1/2 TEASPOON SALT
  
• 1 1/2 CUPS FLAKED COCONUT
  
• 4 OUNCES SEMI-SWEET CHOCOLATE
  
• 1 TABLESPOONS SHORTENING
  






Instructions



1. PREHEAT OVEN TO 325°.
   
2. IN A LARGE BOWL, CREAM TOGETHER THE BUTTER AND SUGAR. ADD THE MILK AND COCONUT EXTRACT, CONTINUE TO CREAM UNTIL LIGHT AND FLUFFY.
   
3. SIFT TOGETHER THE FLOUR, BAKING POWDER AND SALT, STIR INTO THE CREAMED MIXTURE WITH A WOODEN SPOON, THEN STIR IN THE COCONUT.( THE DOUGH WILL SEEM CRUMBLY, AND YOU MAY NEED TO USE YOUR HANDS TO HELP IT COME TOGETHER). DIVIDE DOUGH INTO 4 EQUAL PARTS AND ROLL INTO 10" LONG LOGS. WRAP LOGS IN PLASTIC OR WAX PAPER AND REFRIGERATE FOR AT LEAST 1 HOUR.
   
4. CUT EACH LOG INTO 1/2" SLICES WITH A SERRATED KNIFE. PLACE THE COOKIES 1" APART ON A COOKIE SHEET. USING A TOOTHPICK, MAKE 4 HOLES IN EACH COOKIE TO RESEMBLE A BUTTON.
   
5. BAKE FOR 20 TO 25 MINUTES. ALLOW COOKIES TO COOL ON A WIRE RACK. WHEN THE COOKIES ARE COOL, MELT THE SHORTENING AND SEMI SWEET CHOCOLATE TOGETHER IN A MICROWAVE DISH MIXING WELL. DIP THE COOKIES HALFWAY INTO THE CHOCOLATE AND SCRAPE OFF THE EXCESS WITH A SPATULA OR YOUR FINGERS. PLACE ON WAX PAPER TO SET.
   
6. MAKES 6 DOZEN
   SOURCE: COOKIE RECIPE