Almond-Coconut Twinkles
Yield
3 dozenPrep
10 minCook
12 minReady
22 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅓ | cups |
all-purpose flour
sifted |
|
| 1 | teaspoon |
baking powder
double-acting |
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
butter
|
|
| ⅔ | cup |
sugar
|
|
| 2 | each |
egg whites
unbeaten |
*
|
| ½ | teaspoon |
vanilla extract
|
|
| ¼ | teaspoon |
almond extract
|
*
|
| 1 ½ | cups |
coconut
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 315 | ml |
all-purpose flour
sifted |
|
| 5 | ml |
baking powder
double-acting |
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
butter
|
|
| 158 | ml |
sugar
|
|
| 2 | each |
egg whites
unbeaten |
*
|
| 2.5 | ml |
vanilla extract
|
|
| 1.3 | ml |
almond extract
|
*
|
| 355 | ml |
coconut
|
*
|
Directions
BAKE at 375℉ (190℃) 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℉ (190℃) for 10 to 12 minutes until delicate golden brown.
