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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 42 |
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Wow. Just made these today for the holidays. They look and taste awesome. So pretty and just right for the holidays. A runner-up in the cookie contest of dec/jan 04. (chilling time is included in prep time). Ingredients:
1/3 cup butter, softened (no substitutes) |
1 (3 ounce) package cream cheese, softened |
3/4 cup sugar |
1 egg yolk |
2 teaspoons orange juice |
1 teaspoon almond extract |
1 1/4 cups all-purpose flour |
1 1/2 teaspoons baking powder |
1/4 teaspoon salt |
3 3/4 cups flaked coconut, divided |
1 cup seedless raspberry preserves, warmed |
Directions:
1. In a large mixing bowl, cream the butter, cream cheese and sugar.
2. Beat in egg yolk, orange juice and almond extract.
3. Combine the flour, baking powder and salt; gradually add to creamed mixture.
4. Stir in 3 cups of coconut.
5. Refrigerate for 30 minutes or until easy to handle.
6. Shape dough into 2-in. balls; roll in remaining coconut.
7. Place 2 inches apart on ungreased baking sheets.
8. Using the end of a wooden spoon handle, make an indentation in the center of each ball.
9. Bake at 350 for 8-10 minutes or until lightly browned.
10. Remove to wire racks to cool.
11. Fill each cookie with preserves.
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