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Chocolate Icebox Cookie Recipe
Makes about 40
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Marion
Cunningham will be 82 next year, and
Lost Recipes,
(Alfred A. Knopf, $22) is, she
swears, her final cookbook. |
 | 1/2 cup vegetable shortening |
| 2/3 cup sugar |
| 1 egg |
| 1 teaspoon vanilla |
| 1 1/2 cups all-purpose flour |
| 6 tablespoons unsweetened cocoa |
| 1/2 teaspoon baking soda |
| 1/4 teaspoon salt |
| 1/2 cup shredded coconut
1. Cream shortening and sugar together, then add egg and vanilla and beat
until light and fluffy. Put flour, cocoa, baking soda and salt into a sifter
or strainer and sift over the sugar mixture. Beat until dough is completely
blended and smooth. Stir in coconut. Shape dough into rolls about 1 1/2 inches
in diameter, then wrap in waxed paper or plastic wrap and chill until firm
(the dough will keep for several days in the refrigerator).
2. Preheat oven to 350 degrees. Grease 2 cookie sheets.
3. With a sharp knife, slice dough into 1/3-inch-thick rounds. Place them
about 1 1/2 inches apart on cookie sheets and bake for 8 to 10 minutes. Remove
from the sheets and let cookies cool on a rack. |
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