(by Shirley McNevich)
1/2 cup Crisco shortening
1/2 cup softened butter
1 cup white sugar
2 eggs
2 tsp. vanilla
2 1/4 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
2 cups chopped Brazil nuts (measure after chopping)
1/2 cup Baker's angelflake coconut
In a mixer add Crisco, butter and white sugar--beat. Add eggs and vanilla--beat. Add baking soda and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add chopped Brazil nuts and coconut--stir until mixed. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 8-12 minutes (longer if you want them crispy).
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