Raspberry Coconut Cookies Recipe

By cnash

Ingredients

• FILLING:
• 3/4 cup butter, softened
• 1/2 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 cup flaked coconut
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup butter, softened
• 3/4 cup confectioners' sugar
• 2 teaspoons 2% milk
• 1/2 teaspoon vanilla extract
• 1/2 cup raspberry preserves

Details

Servings 30
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, coconut, baking powder and salt; gradually add to the creamed mixture and mix well.
Shape into 1-in. balls. Place 1-1/2 in. apart on ungreased baking sheets; flatten with a glass dipped in flour.
Bake at 350° for 12-14 minutes or until edges begin to brown. Cool on wire racks.
In a small bowl, beat the butter, confectioners' sugar, milk and vanilla until smooth. Place 1/2 teaspoon preserves and a scant teaspoon of filling on the bottom of half of the cookies; top with remaining cookies. Store in an airtight container in the refrigerator. Yield: 2-1/2 dozen.