• 3servings
  • 29minutes
  • 230calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, D, E
MineralsCopper, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 cups flour

  2. 1 cup BAKER'S ANGEL FLAKE Coconut , toasted

  3. 1-1/2 tsp. baking soda

  4. 1/2 cup (1 stick) butter , softened

  5. 1/2 cup shortening

  6. 1 cup sugar

  7. 1 egg

  8. 2 Tbsp. honey

  9. 2 tsp. almond extract

  10. 1/2 cup PLANTERS Sliced Almonds

Instructions Jump to Ingredients ↑

  1. PREHEAT oven to 375°F. Mix flour, coconut and baking soda; set aside. Beat butter and shortening in large bowl with electric mixer on medium speed until well mixed. Add sugar; beat until light and fluffy. Add egg, honey and almond extract; beat until well blended. Gradually add flour mixture, beating on low speed after each addition until well blended.

  2. SHAPE level tablespoonfuls of dough into balls. Place, 2 inches apart, on ungreased baking sheets. Flatten each ball with bottom of drinking glass; press almond slice into center of each cookie.

  3. BAKE 9 minutes or until golden brown. Cool 5 minutes; remove from baking sheets. Cool completely on wire racks. Store in tightly covered container at room temperature.


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