Coconut Thumbprint Cookies |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I have not tried this recipe. The recipe came from a old Maxwell House label. Ingredients:
1 cup butter |
1/4 teaspoon salt |
1 cup sifted confectioners' sugar |
1 teaspoon almond extract (optional) |
2 cups unsifted swans down cake flour |
1 cup baker's angel flake coconut |
3/4 cup ground almonds (optional) |
jam or preserves |
Directions:
1. Cream butter with salt. Gradually beat in sugar. Blend in almond extract. Add flour, a small amount at a time, mixing well after each addition. Stir in coconut and almonds.
2. Chill dough.
3. Shape into walnut size balls. Place on ungreased baking sheets. Bake at 325 for 8 minutes.
4. Remove from oven; make depression in center of each ball with thumb or measuring spoon. Return to oven; bake 12-15 minutes longer, or just until lightly browned.
5. Cool on sheets; fill each cookie with 1 teaspoon jam. Sprinkle with additional coconut, if desired.
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