Ingredients
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1 cup butter
1/4 teaspoon salt
1 cup sifted confectioners' sugar
1 teaspoon almond extract (optional)
2 cups unsifted Swans Down cake flour
1 cup baker's angel flake coconut
3/4 cup ground almonds (optional)
jam or preserves
Preparation
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Cream butter with salt. Gradually beat in sugar. Blend in almond extract. Add flour, a small amount at a time, mixing well after each addition. Stir in coconut and almonds.
Chill dough.
Shape into walnut size balls. Place on ungreased baking sheets. Bake at 325 for 8 minutes.
Remove from oven; make depression in center of each ball with thumb or measuring spoon. Return to oven; bake 12-15 minutes longer, or just until lightly browned.
Cool on sheets; fill each cookie with 1 teaspoon jam. Sprinkle with additional coconut, if desired.
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