Coconut Crisps
1 1/2 cups shortening
1 cup confectioner’s sugar
1 cup shredded coconut, chopped
1 egg, well beaten
1 teaspoon baking-powder
1 cup flour, sifted

Cream shortening and sugar together thoroughly. Add coconut and egg. Sift flour and baking-powder together and add to first mixture. If dough is not stiff enough to roll out easily, add more flour. Roll out very thin. Cut with heart-shaped cookie cutter. Place on a buttered baking-sheet, and bake in a hot oven (425 degrees F.) for 10 minutes or until a light brown.

(Note: To give the cookies a pink or red tint, put a few drops of food coloring before you add the flour.)