Email to Amy       

Recipe Categories: shubie74's HOME PAGEAmish Appetizers Bars Beverages Beverages_Alcoholic Beverages_Milkshakes Beverages_Punches Beverages_Smoothies Breads Breakfast Cakes Candy Casseroles Casseroles_Chicken Casseroles_Vegetables Chowders Christmas Cookies Cooking_For_Two Copycat Crockpot Cupcakes Desserts Dips Dips_Spread Dips_Sweet Fish_and_Seafood Frostings Fruit Fudge Gifts_in_A_Jar Gluten-free Grilling Halloween Homemade Jams Kids Lowfat Meatballs-n-Meatloafs Meats Meats-Pork Meats-Turkey Mexican Microwave Misc Muffins Pasta Pets Pies Pizza Potatoes Poultry Pudding RecipeLinks Rice Salads_and_Dressings Salsas Sandwiches Sauces Seasonings Snacks Soups Stews Stir_Fry St_Patricks_Day Sugar_Free Syrups Thanksgiving Tips Valentines Vegetables Weight_Watchers

Macaroon Sugar Cookies




Source of Recipe


hungryjack.com


List of Ingredients




1 cup granulated sugar
• 1 cup firmly packed brown sugar
• 1/2 Crisco® All-Vegetable Shortening Sticks
OR 1/2 cup Crisco® All-Vegetable Shortening
• 1/2 cup margarine or butter, softened
• 1 teaspoon vanilla extract
• 1 large egg
• 2 cups Pillsbury BEST® All Purpose Flour
• 1 cup Hungry Jack® Mashed Potatoes, flakes
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup flaked coconut
• 1/2 cup chopped nuts, if desired
• Additional sugar for topping




Recipe



1. HEAT oven to 375°F. Combine sugar, brown sugar, shortening, margarine, vanilla and egg in large bowl; beat well. Lightly spoon flour into measuring cup; level off. Add flour, potato flakes, baking soda and salt; mix until thoroughly combined. Stir in coconut and nuts, if desired.

2. SHAPE dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. Flatten each with bottom of glass dipped in sugar.

3. BAKE 6 to 8 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets. Store in airtight container.