OATMEAL COCONUT COOKIES

If you wish, make the cookie dough ahead. Form it into rolls, wrap well in wax paper, and refrigerate for up to three days or keep frozen up to one month. Slice thin for baking.

Oatmeal Coconut Cookies

Makes about 4 dozen 2-inch cookies

1-1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 cup white sugar

1 cup brown sugar, packed

1 cup butter-flavored Crisco shortening

2 eggs, lightly beaten

1 tablespoon almond extract

2-1/2 cups old-fashioned rolled oats

3-1/2 ounces (1-1/3 cups) sweetened coconut flakes

1 to 2 cups chopped pecans or other nuts

About 1 cup raisins, optional

Preheat oven to 350 degrees. Sift together flour, salt and baking soda; set aside.

In a large mixing bowl, cream together white and brown sugars, Crisco, eggs and almond extract. Add flour mixture to creamed mixture, blending well. Mix in oats, coconut, pecans, and raisins if using. Drop by spoonfuls onto cookie sheets that have been lined with parchment paper or greased, about one inch apart. Flatten dough with the back of a spoon dipped in flour.

Bake until brown around the edges, about 13 minutes, or a little longer if you like them crunchier. Remove immediately from pans and cool on wire racks. Store leftovers in an airtight container or freeze.