| CRISPIE COCONUT REFRIGERATOR COOKIES |
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6 dozen 1-1/2-inch cookies1 cup Butter Flavor CRISCO 1 cup sugar 2 tablespoons milk 1 egg 2-1/4 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking soda 3 cups flake coconut, divided 1 egg yolk 1 tablespoon milk 70 pecan halves (about 1-1/4 cups) Cream Butter Flavor Crisco, sugar and 2 tablespoons milk in large bowl at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt and baking soda. Add to creamed mixture. Add 2 cups coconut. Mix until well blended. Divide dough in half. Form each into a roll 1-1/2 inches in diameter. 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. Heat oven to 325ºF. Grease baking sheet with Butter Flavor Crisco. Set aside. Cut dough with sharp knife into 1/4-inch slices. Place 2 inches apart o baking sheet. Combine egg yolk and 1 tablespoon milk. Stir well. Brush on cookie slices. Top each slice with pecan half. Bake at 325ºF for 12 minutes. Remove to cooling rack. |
