(by Shirley McNevich)
3/4 cup softened butter
1 - 3oz. box Jell-O INSTANT coconut cream pudding
1 1/2 cups flour
In a mixer add butter and pudding mix--beat well. Slowly add flour--beat. Roll out the dough onto an ungreased cookie sheet in a rectangular shape (approximately 9" x 6"). Use a pizza cutter to cut the dough into 24 squares (cut but do NOT separate). Use a butter knife to cut each square into two triangles (cut but do NOT separate). Bake at 325 degrees for 15-17 minutes or until edges are lightly browned. Cool the whole sheet for 10 minutes, then use a butter knife to carefully cut and separate the cookies (you should end up with 48 triangle cookies). Frost if desired.
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