Holiday scents for many include the sweet smell of cookies baking in the oven. Bellingham Herald readers share these recipes and the family memories that go along with them.
Jean Chambers of Bellingham says this is a recipe she's used for at least 50 years. Her children (now ages 52, 51 and 49) were concerned about eating these cookies as they are "curiously fragrant" while baking (because of the leavening ingredient). But, she adds, they are surprisingly delicious and a family favorite.
1/2 cup butter
1 cup shortening
21/2 cups flour
2 teaspoons baker's ammonia
1 cup shredded coconut
Heat oven to 325 degrees.
Cream sugar, butter and shortening.
Combine flour and ammonia and work into creamed ingredients.
Add coconut and roll into 1 inch balls.
Bake 12-15 minutes, until coconut is golden.
Makes 4-5 dozen.