Peanut Butter Coconut Crisps - cooking recipe

Ingredients

1 3/4 c. all-purpose flour
1/4 tsp. baking soda
1/2 c. butter or margarine, room temperature
1/2 c. creamy peanut butter
1 c. packed light brown sugar
1 large egg
2 Tbsp. honey
1 c. flaked coconut

Preparation

Mix flour and
baking soda.
Beat butter, peanut butter and sugar in a\tlarge
bowl
with electric mixer until fluffy. Beat in egg and honey.
With mixer on low speed gradually beat in flour mixture just until blended.
Stir in coconut.
Divide dough
in thirds.
Roll each into a log 5 1/2-inches long and 1 1/2-inches thick.
Wrap each tightly and refrigerate 6 hours or
overnight. Heat
oven\tto
375\u00b0.
Lightly
grease
cookie sheets.
With
a very sharp knife, slice 1 log at a time (keep rest\trefrigerated) in\t1/4-inch
thick rounds.
Place 1-inch apart
on
prepared cookie sheets.
Bake for 10 to 12 minutes until
lightly
browned. Cool
on
sheet 1 minute.\tRemove to rack\tto
cool
completely. Store
loosely covered.
Makes 72 cookies.