AuthorRetroRuth
From Pillsbury Festive Spring Recipes, 1982
Heat oven to 350 degrees F. Lightly grease cookie sheet. In a large bowl, combine butter and sugar. Stir in egg yolks and vanilla; mix thoroughly. Lightly spoon flour into measuring cup; level off. Stir in flour and salt. Shape dough into 1-inch balls. In a small bowl, slightly beat egg whites. In a small bowl, combine coconut and nuts. Dip balls in egg white, then Into coconut-nut mixture. Place 1 inch apart on prepared cookie sheet. Make an indentation in the center of cookies with the end of a wooden spoon or thumb.
Bake at 350 degrees for 8 to 10 minutes or until edges are lightly browned. Cool 1 minute on cookie sheet. Remark indentations; cool completely. Brush indentations lightly with corn syrup. Fill cookies with jelly beans or candies.
Yield: 54 cookies.
Ingredients
Directions
Heat oven to 350 degrees F. Lightly grease cookie sheet. In a large bowl, combine butter and sugar. Stir in egg yolks and vanilla; mix thoroughly. Lightly spoon flour into measuring cup; level off. Stir in flour and salt. Shape dough into 1-inch balls. In a small bowl, slightly beat egg whites. In a small bowl, combine coconut and nuts. Dip balls in egg white, then Into coconut-nut mixture. Place 1 inch apart on prepared cookie sheet. Make an indentation in the center of cookies with the end of a wooden spoon or thumb.
Bake at 350 degrees for 8 to 10 minutes or until edges are lightly browned. Cool 1 minute on cookie sheet. Remark indentations; cool completely. Brush indentations lightly with corn syrup. Fill cookies with jelly beans or candies.
Yield: 54 cookies.