Reference > Farmer's Cookbook > GINGERBREADS, COOKIES, AND WAFERS > Cocoanut Cream Cookies
  Boston Cookies Peanut Cookies  

Cocoanut Cream Cookies

2 eggs
1/2 cup shredded cocoanut
1 cup sugar
3 cups flour
1 cup thick cream
3 teaspoons baking powder
1 teaspoon salt

Beat eggs until light, add sugar gradually, cocoanut, cream, and flour mixed and sifted with baking powder and salt. Chill thoroughly, toss on a floured board, pat, and roll one-half inch thick. Sprinkle with cocoanut, roll one-fourth inch thick, and shape with a small round cutter, first dipped in flour. Bake on a buttered sheet in a moderate oven.

  Boston Cookies Peanut Cookies  

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