The Boston cooking-school cook book

by Fannie Merritt Farmer

Cocoanut Cream Cookies

2 eggs

1 cup sugar

1 cup thick cream

½ cup shredded cocoanut

3 cups flour

3 teaspoons baking powder

1 teaspoon salt

Beat eggs until light, add sugar gradually, cocoanut, cream, and flour mixed and sifted with baking powder and salt. Chill thoroughly, toss on a floured board, pat, and roll one-half inch thick. Sprinkle with cocoanut, roll one-fourth inch thick, and shape with a small round cutter, first dipped in flour. Bake on a buttered sheet in a moderate oven.