1/2 cup LAND O LAKES Butter, softened
1/3 cup sugar
2 teaspoons milk
1 cup all-purpose flour
1/2 cup sweetened flaked coconut*
Edible glitter and decorator sugars, if desired
Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add milk; beat until well mixed. Reduce speed to low; add flour. Beat until well mixed. Stir in coconut.
Wrap dough in plastic food wrap. Refrigerate until firm (1 to 2 hours).
Heat oven to 325°F. Shape rounded teaspoonfuls of dough to resemble 1x3/4-inch egg. Roll each cookie in edible glitter and decorator sugar, if desired. Place 1 inch apart onto ungreased cookie sheets. Bake for 10 to 12 minutes or until bottoms are lightly browned. Cool completely.
Substitute 1/2 cup chopped pecans.
1/3 cup sugar
2 teaspoons milk
1 cup all-purpose flour
1/2 cup sweetened flaked coconut*
Edible glitter and decorator sugars, if desired
Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add milk; beat until well mixed. Reduce speed to low; add flour. Beat until well mixed. Stir in coconut.
Wrap dough in plastic food wrap. Refrigerate until firm (1 to 2 hours).
Heat oven to 325°F. Shape rounded teaspoonfuls of dough to resemble 1x3/4-inch egg. Roll each cookie in edible glitter and decorator sugar, if desired. Place 1 inch apart onto ungreased cookie sheets. Bake for 10 to 12 minutes or until bottoms are lightly browned. Cool completely.
Substitute 1/2 cup chopped pecans.
