#3043 - Overnight Coconut Cookies

(by Shirley McNevich)

4 cups flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
2 eggs
1 cup white sugar
1/2 cup Domino's dark brown sugar (packed)
1 cup Crisco shortening
1/2 cup milk
1 cup chopped nuts
1 cup Baker's angelflake coconut

In a mixer add white sugar, brown sugar and Crisco--beat. Add eggs--beat. Add baking soda, salt and nutmeg--beat. Add milk--beat. Slowly add flour--beat (continue with a wooden spoon if too thick for the mixer). Remove bowl from mixer--add chopped nuts and coconut--stir until mixed. On a floured counter cut the dough into four portions--roll each dough portion into 2" round logs. Wrap each of the four logs in Saran wrap and place them in a 9 x 13 cake pan. Place the cake pan in the refrigerator overnight. The next day, remove one log from the refrigerator at a time. Unwrap the log, slice the dough into 1/4" thick cookies. Place them on greased cookie sheets. Bake at 375 degrees for 8-10 minutes. Continue with the other dough logs.