Title: Coconut Snaps
Categories: Cookie Vegetarian
Yield: 1 Servings

1/3	c	Shortening
3/4	c	Sugar
1/4	c	Water
1	ts	Vanilla
1	ts	Baking powder
1/2	ts	Salt
1/3	c	Walnuts
1/2	c	Finely shredded coconut

Beat shortening till soft. Add sugar & cream till fluffy. Add water & mix. Add the rest of the ingredients in order, mixing well after each addition. Finish with the nuts & coconut. Form into rolls, wrap in waxed paper & 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

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