Shannon, I don't think you should have substituted the shortening for
margarine.
The shortening gives the body needed for these cookies, and it is butter
flavoured. So you are gaining, rather than losing anything by using it.
CB: The Old Leather Bat
----- Original Message -----
From: "Shannon Hannah" <[email protected]>
To: "Cooking In The Dark" <[email protected]>
Sent: Sunday, November 25, 2012 8:44 PM
Subject: [CnD] COCONUT THUMBPRINT COOKIES
I just made these cookies and used margarine instead of the Crisco. The
dough was too soft so I bumped up the flour to a full cup. After baking
they were very good but too soft. I don't know if I need more flour or less
margarine but I will make them again. I think this recipe has been posted
before but I have posted it below.
Shannon
COCONUT THUMBPRINT COOKIES
1/2 cup butter flavor shortening
1/2 cup sugar
1 egg, separated
3/4 cup unsifted all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
2/3 cup flaked coconut
1/4 cup jam or jelly
1 teaspoon. vanilla
Oven at 375 degrees. Grease baking sheets. Cream shortening, sugar, egg
yolk
and vanilla. Combine flour, salt, baking powder. Add to creamed
mixture. Blend well. Form balls about 1 inch. Beat egg white and roll
ball in egg white and then in coconut. Place on baking sheet. Make
shallow depression with thumb in each cookie. Fill with 1/2 teaspoon
preserves. Bake 8- 10 minutes or until coconut begins to brown. Cool
on baking sheet 1 or 2 minutes. Makes 2 dozen.
Note:
I used 1 cup flour and Becel margarine
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