When I set out to create this cookie I wanted a soft coconut sugar cookie. Unfortunately that didn’t happen. I even decided not to share this recipe even with all the compliments I received on them. I froze the left over dough and a week later I pulled it out and made them again. When my husband declared it was his new favorite cookie, I decided to go ahead and publish the recipe. It really is a good cookie just don’t expect a coconut cookie. Expect a delicious soft sugar cookie with a hint of coconut. Even people who don’t like coconut will like this cookie.
2/3 cup butter
2/3 cup Crisco shortening
1 1/2 cup white sugar
2 teaspoons vanilla extract
1 box Coconut Cream pudding
3 cups flour
2 teaspoons baking powder
1 teaspoon salt
Preheat oven to 350 degrees.
In a stand mixer cream together butter, shortening, and sugar.
In a separate bowl mix eggs, vanilla extract, and coconut cream pudding.
Pour into your stand mixer and mix on a medium to low speed.
In a separate bowl mix together flour, baking powder, and salt.
Set stand mixer on the lowest speed and slowly pour in the flour mixture.
Turn off mixer to scrape down the sides of the bowl and paddle as needed.
Roll dough into desired cookie size.
Roll cookie shaped dough in white sugar.
Place on ungreased cookie sheet.
Bake for 11-13 minutes.