Difficulty: Average
Freezes Well
Yield: 5 dozen
Ingredients:
- 1 cup sugar
- 1 cup butter or margarine
- 2 3-ounce packages cream cheese, softened
- 1 teaspoon vanilla
- 2 tablespoons milk
- 1 egg
- 2 tablespoons sour cream
- 2 cups flour, sifted
- 1/4 teaspoon salt
- 1/2 cup coconut, toasted
- 3 tablespoons regular wheat germ
- confectioners’ sugar
Instructions:
- Preheat oven to 325°.
- Cream sugar and butter.
- Add cream cheese, vanilla, milk, egg and sour cream.
- Beat until fluffy.
- Add flour and salt.
- Stir in toasted coconut and wheat germ.
- Drop by teaspoonfuls onto ungreased cookie sheet.
- Bake for 15 minutes.
- Cool on racks.
- Coat with confectioners’ sugar.
Cookies may be stored in tins for 2 weeks.
Note: To toast coconut, spread on cookie sheet. Heat in 350° oven until golden brown, stirring frequently.