LEMON COCOANUT COOKIES
1½ cups pastry flour
2 tsp. baking powder
Few grains salt
2 tbsp. Carnation Milk
3 tbsp. water
¼ cup fat
1 cup cocoanut
½ cup sugar
1 egg
½ tsp. lemon extract
Mix as for Plain Cake ([page 17]). Add flavoring and cocoanut at the last. Drop by spoonsful on oiled tins, allowing about 2 inches space between each cooky. Bake in a hot (400°F) oven.