Coconut Rosette
4 1/4 cups cornstarch
1 1/4 cups butter
2 cups all-purpose flour
2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups shredded coconut
1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper.
2 Cream the butter with the sugar until light and fluffy. Beat in the eggs, vanilla and almond extracts.
3 Add the cornstarch, flour and finely grated coconut. Mix until blended and smooth.
4 Make small balls about 1inch in diameter, then roll on floured board until 7 inch long strip. Twist into a figure "8". Place cookies on the prepared baking sheets.
5 Bake at 350 degrees F (175 degrees C) for 20 minutes. Remove form sheets and let cool. May be drizzled with melted chocolate, if desired.
Makes 36 servings
Owl_Eagle
”Guns Before Butter.”