1/2 cup shortening
1 teaspoon salt
3 cups white sugar
3 egg yolks
1 teaspoon vanilla extract
1/3 cup milk
1/2 cup all-purpose flour
1/2 cup water
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup Canola oil
1 cup heavy cream
1 egg
1/2 cup brown sugar
1 cup flaked coconut
Preheat oven to 400 degrees F (200 degrees C).
In a medium mixing bowl, cream together shortening and 1 teaspoon salt. Stir in flour, water, and baking powder. Stir in 1/2 cup milk and 1/2 cup canola oil. Stir in cream then heat mixture in a small saucepan until mixture thickens. Remove from heat and stir in vanilla and 1/3 cup milk. Gradually stir in flour mixture, mixing just until dough forms.
Turn dough out onto a lightly floured surface and divide in half. Wrap in plastic and refrigerate for at least an hour to stiffen.
Roll out one-third of dough to fit a 9-inch pie plate. Cut into 12 triangles with cookie cutters. Twist dough into long, stiff ropes and form into balls. Press three to four deep indentations in the bottom of the pie pan.
Bake in preheated oven for 20 minutes, or until golden brown and set in center.
Wrap cooled dough in waxed paper and refrigerate for at least 1 hour before serving.
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