1 cup butter or margarine
1 cup finely-shredded cocoanut
2 cups flour
1 teaspoon vanilla or almond flavor
1/4 cup sugar
Cream shortening and sugar well. Add flour, cocoanut, and flavoring. Mix well. Press in 9” x 15” jelly roll pan. Stamp in rows with cookie stamp (a square stamp works best). Bake at 325° F. for 30 to 35 minutes. Cut in squares when hot from the oven.
This recipe appeared only once in one of Rycraft's earliest recipe booklets.