Coconut Mint Cookies
|Sugar||2 Cup (32 tbs)|
|Butter/Margarine||1 Cup (16 tbs)|
|All purpose flour||3 Cup (48 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Cream of tartar||1⁄2 Teaspoon|
|Quick cooking rolled oats||1 Cup (16 tbs)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Flaked coconut||3 1⁄2 Ounce (1 Can / 1 1/3 Cup)|
|Mint jelly||3 Tablespoon|
In large mixer bowl cream together sugar and butter or margarine.
Beat in eggs and vanilla.
Stir together flour, salt, baking soda, and cream of tartar; add to creamed mixture and blend well.
Stir in oats and pecans.
Cover and chill dough for 2 to 3 hours.
Shape into 1-inch balls; roll in coconut.
Place on greased cookie sheet.
Make an indentation in top of each cookie.
Bake in 375°F oven for 10 to 12 minutes.
Remove cookies from cookie sheet and cool on wire rack.
Fill each with about 1/4 teaspoon mint jelly.