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Prep Time: 15 Minutes Cook Time: 14 Minutes |
Ready In: 29 Minutes Servings: 12 |
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These are sandwich cookies, filled with a double filling of raspberry preserves and white frosting. I'd never had these before, so I don't have anything to compare these to. But these are delicious! Cook time is for one sheet of cookies. Ingredients:
3/4 cup butter, softened |
1/2 cup sugar |
1 large egg |
1 1/2 teaspoons vanilla extract, divided |
2 cups all-purpose flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup flaked coconut |
1/4 cup butter, softened |
3/4 cup powdered sugar, sifted |
1 -2 teaspoon milk |
1/2 cup raspberry preserves, seedless type |
Directions:
1. Beat 3/4 cup butter at medium speed of an electric mixture until creamy; gradually add 1/2 cup sugar, beating well. Add the egg and 1 tsp vanilla, beating well.
2. Combine the flour, baking powder, and salt in a separate bowl. Mix well. Add to the butter mixture, beating well. Stir in the coconut.
3. Shape the dough into 1 inch balls; place on a lightly greased cookie sheet. Flatten the cookies in a crisscross pattern with a fork dipped in flour. Bake at 350 degrees for 12 to 14 minutes. Cool on wire racks.
4. For the frosting filling: Beat 1/4 cup butter at medium speed of an electric mixer until creamy; gradually add the powdered sugar, beating well. Add the remaining 1/2 tsp vanilla and milk; beat well.
5. Spread 1 tsp of the powdered sugar mixture on the flat side of half of the cookies. Spread 1 tsp raspberry preserves on the flat side of the remaining cookies. Place the preserve-topped cookies on top of the powdered sugar mixture-topped cookies to form sandwiches.
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