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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 24 |
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a great combo of flavors in this drop cookie, make sure the dough is chilled prior to baking Ingredients:
1/3 cup butter, softened |
3 ounces cream cheese, softened |
3/4 cup granulated sugar |
1 egg yolk |
2 teaspoons orange juice |
1 teaspoon almond extract |
1 1/4 cups all-purpose flour |
1 1/2 teaspoons baking powder |
1/4 teaspoon salt |
3 3/4 cups flaked coconut, divided |
1 cup raspberry preserves, warmed |
Directions:
1. Preheat oven to 350F degrees.
2. In large mixing bowl, cream butter, cream cheese and sugar.
3. Beat in egg yolk, orange juice and almond extract.
4. Combine the flour, baking powder and salt in another bowl.
5. Gradually add dry mixture to creamed mixture.
6. Stir in 3 cups of coconut.
7. Refrigerate for 30 minutes.
8. Shape dough into 2-inch balls.
9. Roll in remaining coconut.
10. Place 2 inches apart on ungreased baking sheets.
11. Using end of wooden spoon handle, make indentation in center of each ball.
12. Bake for 8 to 10 minutes or until lightly browned.
13. Remove to wire racks to cool.
14. Fill each cookie with preserves and let cool.
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