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This are delicious cookies that should be on every holiday table or at every Christmas party.
3 1/4 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
1 1/2 cups butter softened
1/2 cup vegetable shortening solid
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 cup shredded coconut
Preheat oven to 350 degrees.
Over a medium sized bowl, sift together your dry ingredients. ( flour, baking soda, baking powder and salt) and set aside.
In a large mixing bowl cream together on medium speed with a hand held mixer sugar, butter, shortening, vanilla and coconut extracts until light and fluffy. At low speed, gradually beat in sifted flour mixture, and then add in shredded coconut until blended. Shape into 1 inch balls. A good way to know you are using the right amount per ball is to scoop out with a teaspoon a mounded amount of the dough and work with that each time. Place about 2 inches apart on ungreased baking sheets.
Bake for around 12 minutes, (some ovens cook little faster so start checking at 10 minutes) until golden. Cool cookies on non stick aluminum foil (or wire wracks if you have them) for 5 minutes. Dust with powdered sugar. Cool completely.
Cookies can be refrigerated until served for up to two weeks in a plastic container that is lined with parchment or wax paper, but do not freeze.