Mrs Rycraft's Cocoanut Shortbread
Mrs. Rycraft's Cocoanut Shortbread
Ingredients
                                             
1 cup butter or margarine
1 cup finely-shredded cocoanut
2 cups flour
1 teaspoon vanilla or almond flavor
1/4 cup sugar


Method
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. 


Copyright © Rycraft, Inc 1978 - 2017.
Rycraft is a trademark of Rycraft, Inc.
All Rights Reserved, Emmett, Idaho