Prep Time 15m
Cook Time 10m
Ready Time 60m
Yield about 2 1/2 dozen

  • Crisco® Original No-Stick Cooking Spray
  • 1/2 cup Crisco® Butter Flavor All-Vegetable Shortening
  • 3/4 cup sugar
  • 1 tablespoon milk
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups Pillsbury BEST™ All Purpose Flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup Smucker's® Sweet Orange Marmalade, or Strawberry Preserves, or Seedless Red Raspberry Jam
  • 1/4 cup flaked coconut, toasted
  • 2 tablespoons chopped pecans, toasted
Preparation Directions
  • Step 1Heat oven to 375°F. Spray baking sheet lightly with no-stick cooking spray. Beat shortening, sugar and milk in medium bowl at medium speed of electric mixer until well blended. Beat in egg and vanilla until blended.
  • Step 2Combine flour, salt and baking powder. Mix into shortening mixture at low speed until just blended. Drop by level measuring tablespoonfuls 2 inches apart on prepared baking sheet. Flatten slightly with bottom of glass dipped in sugar. Bake 8 to 10 minutes or until set. Cool 1 minute on baking sheet. Remove cookies to rack to cool completely.
  • Step 3Place orange marmalade in small microwave-safe bowl. Microwave on High 10 seconds. Spread 1/2 teaspoon marmalade on each cookie. Sprinkle with coconut and chopped pecans.
  • TipTo toast coconut and pecans: Combine coconut and pecans in a small nonstick skillet over medium heat stirring frequently until golden brown.
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