COCONUT ALMOND COOKIES

COCONUT ALMOND COOKIES image

Yield Makes 3-1/2 dozen

Number Of Ingredients 10

3 cups flour
1 cup BAKER'S ANGEL FLAKE Coconut, toasted
1-1/2 tsp. baking soda
1/2 cup (1 stick) butter, softened
1/2 cup shortening
1 cup sugar
1 egg
2 Tbsp. honey
2 tsp. almond extract
1/2 cup PLANTERS Sliced Almonds

Steps:

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. 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. 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. KRAFT KITCHENS TIPS How To Toast Coconut Spread BAKER'S ANGEL FLAKE Coconut in shallow baking pan. Bake at 350°F for 7 to 10 minutes or until lightly browned, stirring frequently. Or, spread in microwavable pie plate. Microwave on HIGH 5 minutes or until lightly browned, stirring every 2 minutes.