Mount Shasta Cookies
|Shortening||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Walnuts||1 Cup (16 tbs), chopped|
|Flaked coconut||1 Cup (16 tbs)|
Cream shortening with extract; add 1/2 cup sugar and brown sugar gradually, beating until fluffy.
Add egg yolk; beat thoroughly.
Blend flour and salt; add to creamed mixture alternately with milk, mixing until blended after each addition.
Stir in walnuts.
Drop by rounded teaspoonfuls onto ungreased cookie sheets; flatten slightly.
Beat egg white until frothy; add 1/2 cup sugar gradually, beating constantly until stiff peaks are formed.
Blend in coconut.
Top each cookie round with a teaspoonful of coconut meringue, shaping into a peak.
Bake at 375Â°F 10 to 12 minutes.