Name: Coconut Raspberry Cookies
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 1/2 cup shortening -; 1/2 cup packed brown sugar -; 6 tablespoons sugar -; 1 egg -; 1/4 cup water -; 1/2 teaspoon almond extract -; 1-1/2 cups plus 2 tablespoons all-purpose flour -; 1/2 teaspoon salt -; 1/2 teaspoon baking soda -; 1 cup sweetened shredded coconut -; 1/3 cup seedless raspberry jam -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Coconut Raspberry Cookies

1. 1/2 cup shortening -

2. 1/2 cup packed brown sugar -

3. 6 tablespoons sugar -

4. 1 egg -

5. 1/4 cup water -

6. 1/2 teaspoon almond extract -

7. 1-1/2 cups plus 2 tablespoons all-purpose flour -

8. 1/2 teaspoon salt -

9. 1/2 teaspoon baking soda -

10. 1 cup sweetened shredded coconut -

11. 1/3 cup seedless raspberry jam -

How to cook deliciously - Coconut Raspberry Cookies

1. Stage

In a large bowl, cream shortening and sugars until light and fluffy. Beat in the egg, water and extract. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Stir in coconut (dough will be sticky).

2. Stage

Set aside 2/3 cup dough; roll remaining dough into 1-in. balls. Using the end of a wooden spoon handle, make a 3/8-in.-deep indentation in the center of each ball. Fill each with 1/2 teaspoon jam. Cover jam with a teaspoonful of reserved dough; seal and reshape into a ball. Repeat.

3. Stage

Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.