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  Textcategory:Dessertdecade:1950s...7 more

  Ambrosia Spice Drops

  AMBROSIA SPICE DROPS Senior Winner by Mrs. Neill D. Z[...]
  
  1 cup shredded or flaked coconut 1 teaspoon salt
  ½ cup fruit juice (apricot, orange 2 teaspoons French's Cinnamon
  or apple) 1 cup sugar
  1¾ cups sifted Pillsbury's BEST Flour 1 cup Crisco
  
  Combine coconut and juice; let stand one hour. Drain thor-
  oughly. Sift flour with salt and cinnamon; set aside.
  Add sugar gradually to shortening, creaming well. Add
  eggs; beat well. Add dry ingredients gradually; mix well.
  
  2 unbeaten eggs
  1 teaspoon French's Vani[lla]
  1 cup walnuts, finely chopped
  
  Stir in vanilla, walnuts. Drop by rounded teaspoonfuls
  onto ungreased baking sheets. Top with ½ to 1 teaspoon
  coconut, pressing ends into dough. Bake at 350° for 15
  to 18 minutes until lightly browned. Makes about 36.
  
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  # Ambrosia Spice Drops
  
  ## Ingredients
  
  - 1 cup shredded or flaked coconut
  - 1/2 cup fruit juice (apricot, orange, or apple)
  - 1 3/4 cups sifted Pillsbury's Best Flour
  - 1 tsp salt
  - 2 tsp French's Cinnamon
  - 1 cup sugar
  - 1 cup Crisco
  - 2 unbeaten eggs
  - 1 tsp French's Vanilla
  - 1 cup walnuts, finely chopped
  
  ## Topping
  
  - 1/2 to 1 tsp coconut (per cookie)
  
  ## Instructions
  
  1. Combine coconut and juice; let stand one hour. Drain thoroughly.
  2. Sift flour with salt and cinnamon; set aside.
  3. Add sugar gradually to shortening, creaming well.
  4. Add eggs; beat well.
  5. Add dry ingredients gradually; mix well.
  6. Stir in vanilla and walnuts.
  7. Drop by rounded teaspoonfuls onto ungreased baking sheets.
  8. Top each cookie with 1/2 to 1 tsp coconut, pressing ends into dough.
  9. Bake at 350° for 15 to 18 minutes until lightly browned.
  10. Makes about 36 cookies.