Coconut Snaps

Beat shortening till soft. Add sugar and cream till fluffy. Add water and mix. Add the rest of the ingredients in order, mixing well after each addition. Finish with the nuts and coconut. Form into rolls, wrap in waxed paper and chill for several hours in the fridge. Slice into rounds an 1/8 inch thick. Bake on an ungreased cookie sheet for 10 minutes at 375F.

Remove to a wire rack to cool.

Makes 48.

Posted by Mark Satterly in Intercook —–