1/2 c. Crisco or Spry
1/2 c. butter
2 c. sugar
3 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 c. angel flaked shredded coconut

Sift dry ingredients together. Work shortening, butter, vanilla and coconut with a pastry blender, then use your hands to work dough until soft. Add sifted dry ingredients and work dough again with hands until soft. Shape into 1 long roll. Wrap in wax paper and put on floured platter. Put in refrigerator overnight. Next day slice thin with a sharp knife. Put on ungreased cookie sheet. Bake at 350 degrees until slightly browned.