About: Coconut Rosette

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1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper. 2. cream the butter with the Sugar until light and fluffy. Beat in the eggs, vanilla and almond extracts. 3. Add the cornstarch, flour and finely grated coconut. Mix until blended and smooth. 4. Make small balls about 1 inch in diameter, then roll on floured board into a 7 inch long strip. Twist into a figure eight. Place cookies on the prepared baking sheets.

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rdfs:label	Coconut Rosette
rdfs:comment	1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper. 2. cream the butter with the Sugar until light and fluffy. Beat in the eggs, vanilla and almond extracts. 3. Add the cornstarch, flour and finely grated coconut. Mix until blended and smooth. 4. Make small balls about 1 inch in diameter, then roll on floured board into a 7 inch long strip. Twist into a figure eight. Place cookies on the prepared baking sheets.
dcterms:subject	Chocolate Recipes Recipes that need photos Almond Recipes Guamanian Recipes Vanilla extract Recipes Almond extract Recipes Coconut Recipes Extracts Recipes Guamanian Snacks
abstract	1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper. 2. cream the butter with the Sugar until light and fluffy. Beat in the eggs, vanilla and almond extracts. 3. Add the cornstarch, flour and finely grated coconut. Mix until blended and smooth. 4. Make small balls about 1 inch in diameter, then roll on floured board into a 7 inch long strip. Twist into a figure eight. Place cookies on the prepared baking sheets. 5. Bake at 350 degrees F (175 degrees C) for 20 minutes. Remove from cookie sheets and let cool. May be drizzled with melted chocolate, if desired.

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