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Yields About 2&1/2 Dozen
1/2 c.shortening
1/2 c.packed brown sugar
6 T.sugar
1 egg
1/4 c.water
1/2 tsp.almond extract
1&1/2 c.plus 2T.all purpose flour
1/2 tsp.salt
1/2 tsp.baking soda
1 c.flaked coconut
1/3 c.seedless raspberry jam
In a large bowl,cream the shortening & the sugars till light & fluffy.Beat in the egg,water & extract.Combine the flour,salt & baking soda;gradually add to the creamed mixture & mix well.Stir in coconut(dough will be sticky).
Set aside 2/3 c.dough;roll remaining dough into 1" balls.Using the end of a wooden spoon handle,make a 3/8" deep indentation in the center of each ball.Fill each with 1/2 tsp. jam.Cover jam with a teaspoonful of reserved dough;seal & reshape into a ball.Repeat.
Place 2" apart on ungreased baking sheets.Bake at 375 degrees for 10-12 minutes or till lightly browned.Remove to wire racks to cool.
1/2 c.shortening
1/2 c.packed brown sugar
6 T.sugar
1 egg
1/4 c.water
1/2 tsp.almond extract
1&1/2 c.plus 2T.all purpose flour
1/2 tsp.salt
1/2 tsp.baking soda
1 c.flaked coconut
1/3 c.seedless raspberry jam
In a large bowl,cream the shortening & the sugars till light & fluffy.Beat in the egg,water & extract.Combine the flour,salt & baking soda;gradually add to the creamed mixture & mix well.Stir in coconut(dough will be sticky).
Set aside 2/3 c.dough;roll remaining dough into 1" balls.Using the end of a wooden spoon handle,make a 3/8" deep indentation in the center of each ball.Fill each with 1/2 tsp. jam.Cover jam with a teaspoonful of reserved dough;seal & reshape into a ball.Repeat.
Place 2" apart on ungreased baking sheets.Bake at 375 degrees for 10-12 minutes or till lightly browned.Remove to wire racks to cool.
