You may also like
Categories:Viewed: 34 - Published at: 4 years ago
Ingredients
- 1 cup sweetened shredded coconut
- 1 cup sugar
- 3/4 cup cold butter, cubed
- 2-1/4 cups all-purpose flour
- 2 large eggs, lightly beaten
- 1/2 teaspoon vanilla extract
- 3/4 cup confectioners' sugar
- 1 tablespoon water
- 1/2 teaspoon vanilla extract
- Coarse white sugar, optional
- 1/2 cup seedless raspberry jam
Method
- Place coconut and sugar in a food processor; cover and process until coconut is coarsely chopped. In a large bowl, cut butter into flour until crumbly. Stir in coconut mixture. Stir in eggs and vanilla.
- On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 2-1/2-in. heart-shaped cookie cutter dipped in flour. Using a 1-in. heart-shaped cookie cutter, cut out the center of half of the cookies. Reroll small cutouts if desired.
- Place solid and cutout cookies 1 in. apart on greased
- . Bake at 375° for 7-9 minutes or until edges are lightly browned. Remove to wire racks.
- In a small bowl, combine the confectioners' sugar, water and vanilla; brush over warm cookies with cutout centers. Immediately sprinkle with coarse white sugar if desired. Spread 1/2 teaspoon of jam over the bottom of each solid cookie; place cookies with cutout centers over jam.
