Coconut thumbprints

Yield: 1 Servings

Measure Ingredient
½ cup Butter Flavored Crisco
½ cup Sugar
1 Egg, separated
1 teaspoon Vanilla
¾ cup Unsifted all-purpose flour
¼ teaspoon Salt
¼ teaspoon Baking powder
⅔ cup Flaked coconut
¼ cup Thick preserves, jam or
Jelly

Preheat oven to 375o F. Grease baking sheets. Cream Crisco with sugar, egg yolk and vanilla in a large bowl at medium speed of electric mixer. Combine flour with salt and baking powder. Add to creamed mixture. Blend well. Form into balls about 1-inch in diameter. Beat egg white until slightly frothy. Dip dough balls into egg white, then roll in coconut. Place on greased baking sheets. Make shallow depression in center of each cookie using thumb or back of a very small spoon. Place ½ measuring teaspoon preserves in each center. Bake at 375oF. for 8 or 9 minutes or until coconut begins to brown. Cool on baking sheets about 1 to 2 minutes. Remove to cooling racks. Makes about 2 dozen cookies.

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