No Roll Coconut Sugar Cookies

2 cups sugar
2 cups butter or margarine (softened)
1 cup flaked coconut
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Sugar

Heat oven to 350º. Beat 2 cups sugar, the butter, coconut and vanilla in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt. Shape dough by rounded teaspoonfuls into balls. Place about 3″ apart on ungreased cookie sheet. Press bottom of glass into dough to grease, then dip into sugar; press on shaped dough to flatten slightly. Bake 8 – 10 minutes or until edges are golden brown. Remove from cookie sheet to wire rack.

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Mary’s Sugar Cookies

1 1/2 cups powdered sugar
1 cup butter or margarine (softened)
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 egg
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Granulated sugar

Beat powdered sugar and butter in large bowl with electric mixer on medium speed, or mix with spoon. Stir in vanilla, almond extract and egg. Stir in flour, baking soda and cream of tartar. Cover and refrigerate about 2 hours or until firm. Heat oven to 375º. Roll half of dough at a time 1/8″ thick on lightly floured cloth-covered surface. Cut into desired shapes. Place about 2″ apart on ungreased cookie sheet. Sprinkle with granulated sugar. Bake 7 – 8 minutes or until light brown. Remove from cookie sheet to wire rack.

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