From: Chris Wylde <cwylde@HIGHLANDER.CBNET.NS.CA>
Date: Mon, 22 Jul 1996 13:09:17 +0000 Measure flour. Add soda and salt; blend in well. Cream shortening, sugars and eggs thoroughly. add water and almond extract and mix well. Blend in flour mixture. Stir in cocoanut. Drop mixture by level teaspoons 2 inches apart on ungreased baking sheets. Make small dent in top of each cookie with a thimble. Place 1/2 tsp. raspberry jam on each cookie. Bake at 400 for 10-12 minutes.
EAT-L Digest 21 July 96
From the EAT-L recipe list.
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