Coconut Cookies
1 1/2 cups flour
1 cup cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
1 cup vegetable shortening
1 cup sugar
1 large egg
1 teaspoon almond extract
1 teaspoon grated orange zest
1 1/3 cups shredded coconut
Combine flour, cornstarch, baking powder and salt. In a
large bowl, cream the shortening and sugar. Beat in the egg
and almond extract. Beat in the orange zest. Gradually blend
in the dry ingredients. Fold in the coconut. Cover and
refrigerate for 3 hours.
Preheat oven to 350 degrees. Lightly grease cookie sheets. On
a floured surface, roll out the dough to a thickness of 1/4".
Using cookie cutters, cut out shapes and place 1" apart on
prepared cookie sheets. Bake for 8-10 min., until lightly
colored. Transfer to wire racks to cool.
