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
• 1/2 cup PLANTERS Sliced Almonds

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 on medium speed until well mixed.
4. Add sugar; beat until light and fluffy.
5. Add egg, honey and almond extract; beat until well blended.
6. Gradually add flour mixture, beating on low speed after each addition until well blended.
7. Shape level tablespoonfuls of dough into balls.
8. Place, 2 inches apart, on ungreased baking sheets.
9. Flatten each ball with bottom of drinking glass; press almond slice into center of each cookie.
10. Bake 9 minutes or until golden brown.
11. Cool 5 minutes; remove from baking sheets.
12. Cool completely on wire racks.
13. Store in tightly covered container at room temperature.

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

Taken from www.kraftrecipes.com/recipes/coconut-almond-cookies-60858.aspx (may not work)