Ingredients:
3 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/2 cup butter ( I use Imperial marg.)
1/2 cup shortening
1 cup brown sugar
3/4 cup granulated sugar
2 eggs
1/2 cup water
1 teaspoon almond extract
2 cups flaked coconut
raspberry jam
Directions:
Combine flour, soda and salt, stir well to blend.
In another bowl, cream butter, shortening, sugars and eggs thoroughly.
Add water and almond extract, mix well.
Mix in flour mixture.
Stir in coconut.
Shape into balls, place 2″ apart on a ungreased cookie sheet Make an indentation in each cookie (I use the end of a wooden spoon which I run under water so it doesn’t stick to dough) Fill with raspberry jam.
Bake@ 400 for 10 to 12 mins.
Yield 50 to 54 cookies.
Servings: 50-54
Time preparation: 20 min.
Time total: 30 min.