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.
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