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Add a photoServings: 12
Ingredients
- 1 c. butter flavor Crisco
- 1 c. sugar
- 2 tbsp. lowfat milk
- 1 egg
- 2 1/4 c. all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3 c. flake coconut, divided
- 1 egg yolk
- 1 tbsp. lowfat milk
- 70 pecan halves (about 1 1/4 c.)
Directions
- 1. Cream butter flavor Crisco, sugar and 2 Tbsp. lowfat milk in large bowl at medium speed of electric mixer till well blended. Beat in egg.
- 2. Combine flour, salt and baking soda. Add in to creamed mix. Add in 2 c. coconut. Mix till well blended.
- 3. Divide dough in half. Form each into a roll 1 1/2" in diameter.
- 4. Cut 2 pcs wax paper 18" long. Sprinkle 1/2 c. coconut on each piece. Roll dough in coconut. Roll up in wax paper. Chill several hrs or possibly overnight.
- 5. Heat oven to 325 degrees. Grease baking sheet with butter flavor Crisco. Set aside.
- 6. Cut dough with sharp knife into 1/4" slices. Place 2" apart on baking sheet.
- 7. Combine egg yolk and 1 Tbsp. lowfat milk. Stir well. Brush on cookie slices. Top each slice with pecan half.
- 8. Bake at 325 degrees for 12 min. Remove to cooling rack.
- 6 dozen 1 1/2" cookies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 86g | |
| Recipe makes 12 servings | |
| Calories 378 | |
| Calories from Fat 192 | 51% |
| Total Fat 22.12g | 28% |
| Saturated Fat 15.31g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 269mg | 11% |
| Potassium 103mg | 3% |
| Total Carbs 42.66g | 11% |
| Dietary Fiber 1.5g | 5% |
| Sugars 16.96g | 11% |
| Protein 3.82g | 6% |
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