Sweetheart Coconut Cookies Recipe

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Sweetheart Coconut Cookies Recipe
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  1. 1 cup flaked coconut
  2. 1 cup sugar
  3. 3/4 cup cold butter, cubed
  4. 2-1/4 cups all-purpose flour
  5. 2 eggs, lightly beaten
  6. 1/2 teaspoon vanilla extract
  1. 3/4 cup confectioners' sugar
  2. 1 tablespoon water
  3. 1/2 teaspoon vanilla extract
  4. Red colored sugar, optional
  5. 1/2 cup seedless raspberry jam
  1. 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.
  2. On a lightly floured surface, roll out dough to 1/8-in. thickness. 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.
  3. 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.
  4. In a small bowl, combine the confectioners' sugar, water and vanilla; brush over warm cookies with cutout centers. Immediately sprinkle with colored sugar if desired. Spread 1/2 teaspoon of jam over the bottom of each solid cookie; place cookies with cutout centers over jam. Yield: about 3-1/2 dozen.
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