1 c All-purpose flour

1 ts Baking powder

1/4 ts Salt

1/2 c Shortening

2/3 c Sugar

2 Egg whites

1/4 ts Almond mislay

1/2 c Coconut

Chocolate frosting:; * see -note A comparison leader in the 1953 Pillsbury Bakeoff. Sift together the flour, baking powder as good as salt; set aside. Blend together the shorthening as good as sugarine until creamy. Blend in somewhat knocked about egg whites as good as almond extract. Add dry mixture along with the coconut. Mix thoroughly. Drop by dull teaspoonsful onto greased baking sheets. Bake in preheated 375 grade oven for 10-12 minutes. Cool upon handle shelve for the couple of mins afterwards frost. * Chocolate Frosting: Heat 1 block baking chocolate as good as 2 tablespoons of thick cream in the tip of the stand in boiler over prohibited H2O until chocolate melts. Stir until well-spoken afterwards mislay from heat. Immediately supplement 1 crater sifted confectioners’ sugar, 2 egg yolks as good as 1/4 teaspoon almond extract. Blend well. Pat Dwigans —–

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