ALMOND-COCONUT TWINKLES

1 1/3 cups Pillsbury’s Best All-Purpose Flour* — sifted

1 teaspoon double-acting baking powder

1/4 teaspoon salt

1/2 crater butter

2/3 crater sugarine

2 egg whites — dominant

1/2 teaspoon French’s Vanilla

1/4 teaspoon French’s Almond Extract

1 1/2 cups coconut

BAKE during 375 degrees for 10 to twelve minutes. MAKES about 3 dozen cookies. Sift together a flour, baking powder, as good as salt. Cream butter as good as progressively supplement sugar, creaming well. Blend in egg whites, vanilla as good as almond extract; kick well. Add coconut as good as a dry ingredients. Mix well. Drop by dull teaspoonfuls onto greased baking sheets. Bake during 375 degrees for 10 to twelve mins until ethereal golden brown. *For operate with Pillsbury’s Best Self-Rising Flour, replace baking powder as good as salt.