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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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I often bake these bite-sized cookies with two flavors of preserves for special occasions. Ingredients:
1/2 cup butter, softened |
1/3 cup sugar |
1 egg, separated |
1/4 teaspoon vanilla extract |
1 cup king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
3/4 cup flaked coconut |
1/4 cup each apricot and peach preserves |
confectioners' sugar |
Directions:
1. In a small bowl, cream butter and sugar. Beat in egg yolk and vanilla. Combine the flour and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle.
2. In a small bowl, beat egg white. Place coconut in another bowl. Roll dough into 1-in. balls; roll in egg white and 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.
3. Bake at 325° for 19-22 minutes or until lightly browned. Remove to wire racks. Spoon 1 rounded teaspoon of preserves into each warm cookie. Dust with confectioners' sugar. Cool completely. Yield: about 2 dozen.
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