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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 64 |
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When I was four, Mom and I would don our aprons and I would pretend we were bakers named Marge and Betty. Though we dropped that routine, we still make Christmas cookies together every year. Ingredients:
1-1/2 cups butter, softened |
1 cup sugar |
1 teaspoon vanilla extract |
1/4 teaspoon salt |
3-1/2 cups king arthur unbleached all-purpose flour |
1/3 cup flaked coconut |
1 egg |
1 tablespoon water |
1/3 cup apricot or red raspberry preserves |
confectioners' sugar, optional |
Directions:
1. In a large bowl, cream the butter, sugar, vanilla and salt until light and fluffy. Gradually beat in flour. Wrap in plastic wrap and refrigerate 30 minutes or until easy to handle.
2. Preheat oven to 350°. Place coconut in a small bowl. In a separate bowl, whisk egg and water. Shape cookie dough into 1-in. balls; dip tops in egg mixture, then in coconut, pressing slightly to adhere. Place 2 in. apart on parchment paper-lined baking sheets, coconut side up.
3. Press a deep indentation in center of each with the end of a wooden spoon handle. Fill with preserves.
4. Bake 18-20 minutes or until bottoms are browned. Remove to wire racks to cool. If desired, dust tops with confectioner's sugar. Yield: about 5 dozen.
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