Coconut Thumbprint Cookies
I have not tried this recipe. The recipe came from a old Maxwell House label.
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READY IN: 35mins
SERVES: 54
YIELD: 4 1/2 dozen
UNITS: US
INGREDIENTS
Nutrition- 1cup butter
- 1⁄4teaspoon salt
- 1cup sifted confectioners' sugar
- 1teaspoon almond extract (optional)
- 2cups unsifted Swans Down cake flour
- 1cup baker's angel flake coconut
- 3⁄4cup ground almonds (optional)
- jam or preserves
DIRECTIONS
- 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.