Raspberry Coconut Cookies |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 30 |
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My mother gave me the recipe for these rich buttery cookies. Raspberry preserves and a cream filling make them doubly delicious. Ingredients:
3/4 cup butter, softened |
1/2 cup sugar |
1 egg |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1/2 cup flaked coconut |
1-1/2 teaspoons baking powder |
1/4 teaspoon salt |
filling: |
1/4 cup butter, softened |
3/4 cup confectioners' sugar |
2 teaspoons 2% milk |
1/2 teaspoon vanilla extract |
1/2 cup raspberry preserves |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, coconut, baking powder and salt; gradually add to the creamed mixture and mix well.
2. Shape into 1-in. balls. Place 1-1/2 in. apart on ungreased baking sheets; flatten with a glass dipped in flour.
3. Bake at 350° for 12-14 minutes or until edges begin to brown. Cool on wire racks.
4. In a small bowl, beat the butter, confectioners' sugar, milk and vanilla until smooth. Place 1/2 teaspoon preserves and a scant teaspoon of filling on the bottom of half of the cookies; top with remaining cookies. Store in an airtight container in the refrigerator. Yield: 2-1/2 dozen.
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