Since we are moving in about 2 weeks, I am trying to clean out my pantry. Today I made these cookies which helped use up staples, as well as raspberry jam and flaked coconut. They were a big hit! We have had a really hard time not eating the whole batch. The cookies have the perfect texture and are nice and buttery. The filling just makes them truly delicious. These are a must try! Enjoy!
Raspberry Coconut Cookies
by Lesley Mansfield from Taste of Home Best Loved Cookies and Bars 2009
3/4 cup butter, softened
1/2 cup sugar
1 egg
1 teaspoon vanilla
2 cups flour
1/2 cup flaked coconut
1 1/2 teaspoon baking powder
1/4 teaspoon salt
Filling:
1/4 cup butter, softened
3/4 cup powdered sugar
2 teaspoons milk
1/2 teaspoon vanilla
1/2 cup raspberry preserves
In a large bowl, cream the butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour, coconut, baking powder, and salt; gradually add to the creamed mixture and combine well.
Shape into 1-inch balls. Place 1 1/2 inches apart on ungreased baking sheets; flatten with a glass dipped in flour (I used my fingers). Bake at 350 for 12-14 minutes or until edges begin to brown. Cool on wire racks.
In a small bowl, beat the butter, powdered 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 the remaining cookies.
