Sweetheart Coconut CookiesRuby red jam and coarse sugar add a festive look to these crisp sandwich cookies…
Sweetheart Coconut Cookies
1 cup sweetened shredded coconut 1 cup sugar 3/4 cup cold butter, cubed 2-1/4 cups all-purpose flour 2 large eggs, lightly beaten 1/2 teaspoon vanilla extract GLAZE: 3/4 cup confectioners’ sugar 1 tablespoon water 1/2 teaspoon vanilla extract Coarse white sugar, optional 1/2 cup seedless raspberry jam
Place coconut and sugar in a food processor; cover and process until coconut is coarsely chopped.
In a large bowl, cut butter into flour until crumbly.
Stir in coconut mixture.
Stir in eggs and vanilla.
On a lightly floured surface, roll out dough to 1/8-in.
Cut with a 2-1/2-in.
heart-shaped cookie cutter dipped in flour.
Using a 1-in.
heart-shaped cookie cutter, cut out the center of half of the cookies.
Reroll small cutouts if desired.
Place solid and cutout cookies 1 in.
apart on greased baking sheets.
Bake at 375° for 7-9 minutes or until edges are lightly browned.
Remove to wire racks.
In a small bowl, combine the confectioners’ sugar, water and vanilla; brush over warm cookies with cutout centers.
Immediately sprinkle with coarse white sugar if desired.
Spread 1/2 teaspoon of jam over the bottom of each solid cookie; place cookies with cutout centers over jam.
Nutrition Facts 1 each:
- 104 calories, 4g fat (3g saturated fat), 19mg cholesterol, 42mg sodium, 16g carbohydrate (10g sugars, 0 fiber), 1g protein.