Raspberry Coconut Cookies
|Butter||4 Ounce, softened (1 Stick)|
|Powdered sugar||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Almond extract||1 Teaspoon|
|Cake flour||18 Tablespoon (1 Cup Plus 2 Tablespoons)|
|Flaked coconut||1⁄2 Cup (8 tbs)|
|Finely ground almonds||1⁄2 Cup (8 tbs)|
|Raspberry jam||1⁄4 Cup (4 tbs)|
1. In a medium bowl, beat butter and powdered sugar with an electric mixer on medium speed until light and fluffy. Beat in vanilla and almond extract until well blended.
2. Add cake flour, coconut, and almonds and beat until blended. Tightly wrap in wax paper and refrigerate at least 1 hour, or until firm.
3. Preheat oven to 350°F. Shape dough into 1-inch balls and place 1 inch apart on ungreased cookie sheets. Bake 8 to 10 minutes, until bottoms begin to color.
4. Remove from oven and carefully make a deep indentation with a teaspoon in center of each cookie. Fill with a scant 1/2 teaspoon jam. Let cookies cool on sheets 2 minutes, then remove to rack to cool completely.