Title: Almond-Coconut Twinkles
Categories: Cookie Dessert
Yield: 1 Servings

1 1/3	c	Pillsbury's best all-purpose flour*, sifted
1	ts	Double-acting baking powder
1/4	ts	Salt
1/2	c	Butter
2/3	c	Sugar
2		Egg whites; unbeaten
1/2	ts	French's vanilla
1/4	ts	French's almond extract
1 1/2	c	Coconut

BAKE at 375 degrees for 10 to 12 minutes. MAKES about 3 dozen cookies. Sift together the flour, baking powder, and salt. Cream butter and gradually add sugar, creaming well. Blend in egg whites, vanilla and almond extract; beat well. Add coconut and the dry ingredients. Mix well. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 375 degrees for 10 to 12 minutes until delicate golden brown. *For use with Pillsbury's Best Self-Rising Flour, omit baking powder and salt.

NOTES : "Senior Winner in Pillsbury's 4th Grand National Recipe and Baking Contest by Mrs. John E. Matthews, Charlotte, North Carolina. Adapted by Ann Pillsbury." Posted to MM-Recipes Digest V4 #7 by KDYJ46A JERRY GILBERT Time: 7:03 PM on Sep 21, 1997

Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet

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