Coconut-Almond Cookies

• 3 cups flour
• 1 cup BAKER'S ANGEL FLAKE Coconut, toasted
• 1-1/2 tsp. baking soda
• 1/2 cup (1 stick) butter, softened
• 1/2 cup shortening
• 1 cup sugar
• 1 egg
• 2 Tbsp. honey
• 2 tsp. almond extract
• 42 PLANTERS Sliced Almonds (about 1/2 cup)

1. Preheat oven to 375F.
2. Mix flour, coconut and baking soda; set aside.
3. Beat butter and shortening in large bowl with electric mixer until well blended.
4. Add sugar; beat until light and fluffy.
5. Add egg, honey and extract; mix well.
6. Gradually add flour mixture, beating on low speed after each addition until well blended.
7. Shape into 42 balls, using level teaspoonful of dough for each ball.
8. Place, 2 inches apart, on baking sheets; flatten slightly with bottom of clean glass.
9. Press 1 almond slice into center of each.
10. Bake 9 min.
11. or until golden brown.
12. Cool on baking sheet 5 min.
13. Remove to wire racks; cool completely.
14. Store in tightly covered container at room temperature.

flour, s angel, baking soda, butter, shortening, sugar, egg, honey, almond extract

Taken from www.kraftrecipes.com/recipes/coconut-almond-cookies-110630.aspx (may not work)