General tips

Oven Tips : With conventional ovens, minimize the preheating time. Unless you're baking breads or pastries, you may not even need to preheat.

Buying an Oven : In gas appliances, look for blue flames; yellow flames indicate the gas is burning inefficiently and an adjustment may be needed. Consult your manufacturer or your local utility.

Oven Tips : If you don't have one, consider buying a self-cleaning oven. They use less energy for normal cooking because of higher insulation levels. They also save on your rubber glove and cleanser purchases! However, if you use the self-cleaning feature more than once a month, you'll end up using more energy than you saved. When you clean the oven, do it right after cooking to take advantage of residual heat.

Orange Coconut Refrigerator Cookies Recipe

	Category	Cookie Recipes
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Ingredients And Procedures

1/2 c Butter

1/2 c Light brown sugar*

3/4 c Granulated sugar

1 Egg

2 ts Grated orange peel

1 ts Vanilla extract

1 3/4 c All-purpose flour

2 ts Baking powder

1/4 ts Salt

1/3 c Flaked coconut

* firmly packed You can place these in protective wrapping and refrigerate up to 1 week or freeze up to 3 months. If frozen, thaw in refrigerator before baking. In a large bowl, cream butter. Gradually add sugars and continue beating until blended. Beat in egg, orange peel and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture. Blend in coconut. On a lightly floured surface form into rolls 1 1/2-inches in diameter. Wrap in wax paper. Chill several hours or overnight. Preheat oven to 400?. Cut rolls into 1/8-inch slices and place on buttered cookie sheets. Bake 5-6 minutes at 400? Remove to wire racks to cool. Yield: 11 dozen. American Dairy Association, Rosemont, IL Randy Shearer

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<h1>Orange Coconut Refrigerator Cookies</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/2 c Butter <P>1/2 c Light brown sugar* <P>3/4 c Granulated sugar <P>1 Egg <P>2 ts Grated orange peel <P>1 ts Vanilla extract <P>1 3/4 c All-purpose flour <P>2 ts Baking powder <P>1/4 ts Salt <P>1/3 c Flaked coconut <P>* firmly packed You can place these in protective wrapping and refrigerate up to 1 week or freeze up to 3 months. If frozen, thaw in refrigerator before baking. In a large bowl, cream butter. Gradually add sugars and continue beating until blended. Beat in egg, orange peel and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture. Blend in coconut. On a lightly floured surface form into rolls 1 1/2-inches in diameter. Wrap in wax paper. Chill several hours or overnight. Preheat oven to 400?. Cut rolls into 1/8-inch slices and place on buttered cookie sheets. Bake 5-6 minutes at 400? Remove to wire racks to cool. Yield: 11 dozen. American Dairy Association, Rosemont, IL Randy Shearer <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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