Busters Recipes

Tropical Lime Cookies

1-1/4 cups (300 mL) granulated sugar
1 cup (250 mL) Golden Crisco Shortening
2 eggs
1/4 cup (60 mL) corn syrup
1 tsp (5 mL) vanilla
2 tbsp (30 mL) lime juice
2 tbsp (30 mL) grated lime rind (about 2 limes)
3 cups (750 mL) all-purpose flour
3/4 tsp (3.75 mL) baking powder
1/2 tsp (2.5 mL) baking soda
1/2 tsp (2.5 mL) salt
1 cup (250 mL) flaked coconut
Icing sugar

1. Combine sugar and shortening in large bowl. Beat at medium speed of
electric mixer until well blended. Add eggs, syrup, vanilla, lime juice and
lime rind. Beat until well blended and fluffy.
2. Combine flour, baking powder, baking soda and salt. Add gradually to
creamed mixture at low speed. Mix until well blended. Stir in coconut. Wrap
dough in plastic wrap. Refrigerate at least 1 hour. Keep refrigerated until
ready to use.
3. Preheat oven to 375°F (190°C). Place sheets of foil on countertop for
cooling cookies.
4. Shape dough into 1-inch (2.5 cm) balls. Place 2 inches (5 cm) apart on
ungreased baking sheet.
5. Bake one baking sheet at a time at 375°F (190°C) for 5 to 7 minutes. DO NOT
OVER BAKE. Cool 2 minutes on baking sheet. Remove cookies to foil. Dust with
icing sugar. Cool completely.

Makes: About 4-1/2 dozen cookies