1 c All-purpose flour
1 ts Baking powder
1/4 ts Salt
1/2 c Shortening
2/3 c Sugar
2 Egg whites
1/4 ts Almond extract
1/2 c Coconut
Chocolate frosting:; * see -note A senior winner in the 1953 Pillsbury Bakeoff. Sift together the flour, baking powder and salt; set aside. Blend together the shorthening and sugar until creamy. Blend in slightly beaten egg whites and almond extract. Add dry ingredients along with the coconut. Mix thoroughly. Drop by rounded teaspoonsful onto greased baking sheets. Bake in preheated 375 degree oven for 10-12 minutes. Cool on wire rack for a few minutes then frost. * Chocolate Frosting: Heat 1 square baking chocolate and 2 tablespoons of cream in the top of a double boiler over hot water until chocolate melts. Stir until smooth then remove from heat. Immediately add 1 cup sifted confectioners’ sugar, 2 egg yolks and 1/4 teaspoon almond extract. Blend well. Pat Dwigans —–