Raspberry Coconut Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/2 cup Raspberry preserves

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 3/4 cup Confectioners' sugar
  • 1/4 tsp Salt
  • 1/2 cup Sugar
  • 1 1/2 tsp Vanilla

• Nuts & Seeds

  • 1/2 cup Coconut, Flaked

• Dairy

  • 2 tsp 2% milk
  • 1 cup Butter

Found on tasteofhome.com

Description

Ingredients

• 3/4 cup butter, softened
• 1/2 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups 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

• Directions 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. Shape into 1-in. balls. Place 1-1/2 in. apart on ungreased baking sheets; flatten with a glass dipped in flour. Bake at 350° for 12-14 minutes or until edges begin to brown. Cool on wire racks. 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 bottoms of half of the cookies; top with remaining cookies. Store in an airtight container in the refrigerator. Yield: 2-1/2 dozen. Originally published as Raspberry Coconut Cookies in Best of Country Cookies 1999, p100 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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