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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 21 |
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Red raspberry preserves add a festive flair to these tender coconut cookies. Perfect for potlucks and cookie exchanges, these shaped cookies never last long when I make them for my husband and two sons. -Ellen Marie Byler Munfordville, Kentucky Ingredients:
1/3 cup butter, softened |
1 package (3 ounces) cream cheese, softened |
3/4 cup sugar |
1 egg yolk |
2 teaspoons orange juice |
1 teaspoon almond extract |
1-1/4 cups king arthur unbleached 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 bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolk, orange juice and almond extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in 3 cups of coconut. Refrigerate for 30 minutes or until easy to handle.
2. Shape dough into 2-in. balls; roll in remaining coconut. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball.
3. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Fill each cookie with preserves. Yield: about 3-1/2 dozen.
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