Saturday, April 4, 2015

Coconut Thumbprint Cookies


1/2 cup each butter flavor shortening, sugar
1 egg, separated
3/4 cup unsifted all-purpose flour
1/4 tsp. each salt, baking powder
2/3 cup flaked coconut
1/4 cup jam or jelly
1 tsp. vanilla

      Heat oven to 375ºF (185ºC).  Grease baking sheets.  Cream shortening, sugar, egg yolk and vanilla.  Combine flour, salt, baking powder.  Add to creamed mixture.  Blend well.  Form 1" balls.  Beat egg white; roll ball in egg white, then in coconut.  Place on baking sheet.  Make shallow depression with thumb in each cookie.  Fill with 1/2 tsp. preserves.  Bake 8 - 10 minutes, until coconut begins to brown.  Cool on baking sheet 1 or 2 minutes. 
Makes 2 dozen cookies.

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