Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Butter; softened |
| ¾ cup | Powdered sugar |
| 1 teaspoon | Vanilla |
| \N \N | Food coloring if desired |
| 1½ cup | Flour; sifted |
| ⅛ teaspoon | Salt |
| \N \N | Maraschino cherries; drained |
| \N \N | Nuts; chopped fine |
| 1 cup | Powdered sugar; sifted |
| 2 tablespoons | Cream |
| 1 teaspoon | Vanilla |
| \N \N | Food coloring if desired |
| \N \N | Coconut; colored |
FILLINGS
ICING
Mix butter, sugar, vanilla and food coloring together. Add flour and salt.
If dough is dry, add 1 or 2 tablespoons cream. Wrap level tablespoon dough around filling. Place on ungreased baking sheet. Bake until set but not brown approximately 12 to 15 minutes at 350 degrees. Dip tops of warm cookies in icing. Decorate with chopped nuts, or coconut.
NOTES : To color coconut, place coconut in quart jar. Add drops of liquid coloring, Place lid on jar and shake jar until coconut is coated with coloring. Recipe by: Betty Crocker Cookbook Posted to EAT-L Digest by "Iris E. Dunaway" <hister@...> on Dec 21, 1997