Christmas Surprises
Yield
2 dozenPrep
20 minCook
15 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
vegetable shortening
|
*
|
| ¾ | cup |
brown sugar, light
|
*
|
| 1 | each |
eggs
|
|
| 1 ¾ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
vanilla extract
|
|
| ¾ | cup |
coconut
|
*
|
| 2 | teaspoons |
cream of tartar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
vegetable shortening
|
*
|
| 177 | ml |
brown sugar, light
|
*
|
| 1 | each |
eggs
|
|
| 414 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
vanilla extract
|
|
| 177 | ml |
coconut
|
*
|
| 1E+1 | ml |
cream of tartar
|
|
Directions
Cream shortening and sugar together.
Add egg and mix well.
Sift dry ingredients together and add. Add vanilla, and drop by teaspoons- full onto ungreased cookie sheet.
With your finger or a spoon, make an indentation in the center of the cookie ball and fill with jam or jelly.
Sprinkle coconut over all and bake at 375℉ (190℃) F for 10 to 12 min.
