1 cup C&H Granulated Sugar
1 cup shortening
1 teaspoon almond extract
1 ½ cups all-purpose flour
½ teaspoon salt
2 cups flaked coconut
Cream together sugar, shortening, egg and almond extract. Add flour and salt and mix well. Fold in coconut. Shape into one inch balls. Place on ungreased cookie sheet. Flatten with fork. Bake in 325˚F oven 15 to 18 minutes until slightly golden around edges.
Makes about 5 dozen. (I made about 3 dozen.)
I enjoyed these macaroons! My mom must have made these as there is shortening stains on the recipe. It sure would be cool to remember to date our recipes, as I don’t know when this came out. Probably late 60’s or sometime in the 70’s. One more thing, after the cookies set, they are a crunchy cookie. I do like soft macaroons, but still I will make these again, as I do like the flavor.
Easy Peanut Butter Cookies
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
¾ to 1 cup peanut butter
1 teaspoon vanilla extract
2 cups biscuit baking mix
Preheat oven to 350˚F. In large mixer bowl, beat sweetened condensed milk, peanut butter, egg and vanilla until smooth. Add biscuit mix; mix well. Chill at least 1 hour. Shape into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased baking sheets. Flatten with fork. Bake 6 to 8 minutes or until lightly browned (do not overbake). Cool. Store tightly covered at room temperature.
Only difference is that I used my own homemade biscuit mix, not a store brand. It didn’t seem to make a difference. These are a nice peanut butter cookie, but I do like the flavor of the recipe I use better. This recipe came out of a magazine as on the back is a advertisement for chop suey vegetable thing and the paper in magazine type.
Will be sending this off to: Sweet As Sugar Cookies.