Ingredients
- 250 gr flour
- 110 gr butter
- 95 gr shortening
- 80 gr angel flake coconut
- 38 gr sugar
Recipe by: WALDINE VAN GEFFEN VGHC42A Cream all together well. Roll into 2 rolls wrapped in wax paper. Refrigerate 2 hours or overnight. Slice 1 cm thick and bake on ungreased sheet at 180ºC for dozen to 15 minutes or until very light brown. Dip in powdered sugar. Slidell Sentry Contest, Patty Watkins ----
