|Flour||2 Cup (32 tbs)|
|Baking powder||3⁄4 Teaspoon (Calumet)|
|Butter||3⁄4 Cup (12 tbs)|
|Firmly packed brown sugar||1 Cup (16 tbs)|
|Almond extract||1⁄2 Teaspoon|
|Angel flake coconut||1 1⁄3 Cup (21.33 tbs) (Baker'S)|
Mix flour with baking powder, spices and salt.
Gradually add sugar, beating until light and fluffy.
Add egg, vanilla and almond extract; beat well.
Add flour mixture, blending well.
Stir in coconut.
Divide dough into 2 parts.
Spread or pat each half into a 10 x 9-inch rectangle.
Chill, if necessary, until dough is easily handled.
Cut each rectangle into 4 strips lengthwise.
Cut each strip into 10 pieces.
Place about 2 inches apart on ungreased baking sheets.
Using a floured fork, gently press ridges into cookies.
Bake at 375° for 8 to 10 minutes, or until golden brown.