Recipe: Crisp or Soft No-Roll Sugar Cookies (with coconut) (Gold Medal, 1983)

CRISP NO-ROLL SUGAR COOKIES

2 cups sugar
2 cups margarine or butter, softened
1 cup flaked coconut
1 teaspoon vanilla
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Heat oven to 350 degrees F.

Mix sugar, margarine, coconut and vanilla. Stir in remaining ingredients.

Shape dough by rounded teaspoonfuls into balls. Place about 3 inches apart on ungreased cookie sheet. Flatten cookies with greased bottom of glass dipped in sugar.

Bake until edges are golden brown, 8 to 10 minutes. Store cooled cookies loosely covered.

Makes about 8 dozen cookies

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SOFT NO-ROLL SUGAR COOKIES

1 1/2 cups sugar
1 1/2 cups margarine or butter, softened
1 egg
1 cup flaked coconut
1 teaspoon vanilla
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Heat oven to 350 degrees F.

Mix sugar, margarine, egg, coconut and vanilla. Stir in remaining ingredients.

Shape dough by rounded teaspoonfuls into balls. Place about 3 inches apart on ungreased cookie sheet. Flatten cookies to 2 inches in diameter with greased bottom of glass dipped in sugar.

Bake until set (cookies will be pale), 7 to 9 minutes. Cool slightly before removing from cookie sheet. Store tightly covered.

Makes about 6 dozen cookies
From: Recipelink.com
Source: Recipe booklet: Baking Short and Simple, Gold Medal Flour, General Mills, 1983