|Soft butter/Margarine||2⁄3 Cup (10.67 tbs)|
|White sugar||2⁄3 Cup (10.67 tbs)|
|Sifted all purpose flour||1 Cup (16 tbs)|
|Cornstarch||1⁄2 Cup (8 tbs)|
|Baking powder||2 Teaspoon|
|Grated lemon rind/Vanilla extract||1 Teaspoon|
|Flaked coconut/Chopped roasted almonds||1 Cup (16 tbs)|
|Salad oil/Unsalted fat||1 Tablespoon (For greasing)|
Beat butter or margarine, sugar and eggs together until very fluffy.
Sift dry ingredients together, and stir in butter mixture.
Add lemon rind and coconut.
Grease cookie sheets with salad oil or unsalted fat to prevent burning, and drop mixture 2 inches apart by small teaspoonfuls.
Bake at 350°F 10-12 minutes or until centers are set and edges golden brown.
Makes 6 dozen.
Note: For fruit-flavored drops, add 1/2 cup finely chopped candied fruit and 1/2 the coconut or almonds.