My mother gave me the recipe for these rich, buttery cookies. Raspberry preserves and a cream filling make them doubly delicious.
—JUNE BROWN VENETA, OR
PREP: 20 MIN. • BAKE: 15 MIN./BATCH + COOLING • MAKES: 2 1/2 DOZEN
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
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg and vanilla. Combine the flour, coconut, baking powder and salt; gradually add to the creamed mixture and mix well.
2. Shape into 1-in. balls. Place 1 1/2 in. apart on ungreased baking sheets; flatten with a glass dipped in flour.
3. Bake at 350° for 12-14 minutes or until edges begin to brown. Cool on wire racks.
4. 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.