1 cup butter, softened
1/2 cup white sugar
3 eggs
1 cup milk
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup brown sugar topping
1/2 cup flaked coconut
In a small bowl, cream together the butter, white sugar and eggs until smooth. Mix the flour, baking powder and baking soda, stir into the creamed mixture. Fold in the brown sugar; stir into the creamed mixture until well blended. Mix in the flour mixture a little at a time, mixing only until well blended. Repeated rolling of the dough will be difficult. Place cookies on ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until an instant read thermometer registers 191 degrees F (90 degrees C). Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Easy recipe and easy to prepare. Microwaved two large sweet potatoes which I blended in by hand to the other ingredients and microwaved that toastsin the microwave.(after adding the cream and butter at the bottom of the dish) This recipe calls for apricots. I had to add extra cream to make it suitable for my patch. They are so easy to make and I really like the complex flavor. I may ease this next time since I have met with poor nutrition in Morocco.
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