Coconut-Nutmeg Cookies
1 (1lb. 3oz.) pkg. of yellow or white cake mix (I prefer white)
1/2 cup Soft butter
1 Egg
2 tsp. Water
1 tsp. Vanilla extract (more if desired, instead of some of the water)
1/2 tsp. Nutmeg
1 cup Flaked coconut
Optional:
1 Tbl. Pineapple or orange juice (instead of some of the water)
Optional:
nut pieces, raisins, chocolate chips, colored sugars or topping of your choice
Combine cake mix, butter, egg, water (juices and/or vanilla if used) and nutmeg. Beat at medium speed for 1 1/2 minutes or until well blended. Stir in coconut.
Drop from a cookie dropper or teaspoon or make into balls. Dip top of cookie into colored sugar or top cookies with any of the above ingredients as desired. One piece in the center is attractive.
Place raw cookies on lightly greased baking sheet.
Bake in moderate oven (350 degree oven) for 12 to 15 minutes or until a finger test (doesn't make a deep indent with a light touch of a finger) indicates that they are done.
Yield: 3 1/2 dozen (2 1/4″) cookies
TIP:
If someone leaves the cover off of the cookie storage container or they are on a serving plate for an extended amount of time, and they dry out, wet the inside of the storage container lid by running it under the faucet and place the lid on the container, without drying the lid. In the morning the cookies will be moist and like fresh.
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