Italian Holiday Cookies
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Vanilla extract||1⁄4 Teaspoon|
|All purpose flour||18 Tablespoon (1 Cup Plus 2 Tablespoons)|
|Egg white||1 , slightly beaten|
|Flaked coconut preserves||1 Cup (16 tbs)|
Cream butter and sugar until thoroughly blended.
Beat in egg yolk and vanilla extract.
Combine flour and salt; gradually add to creamed mixture.
Chill dough for ease in handling.
Shape into balls 1 inch in diameter.
Dip balls into egg white: then roll lightly in coconut.
Place on lightly greased cookie sheets.
Press top of each ball gently with thumb to form an indentation.
Bake at 300° for 20 to 25 minutes.
Remove to wire racks to cool.
Fill centers with preserves.