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“Just found this on another site and tried it out today. Really a nice cookie full of flavors and textures! This recipe only made 19 cookies, so I would definitely recommend doubling.”
READY IN:
32mins
SERVES:
19
YIELD:
19 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream butter and sugar in a mixer bowl until light and fluffy. Add in egg and vanilla.
  2. In another bowl, combine flour, baking powder, salt and coconut.
  3. Mix butter and flour mixtures til a soft dough forms.
  4. Shape or scoop into 1" balls and place on a parchment lined baking sheet. Flatten slightly and sprinkle with sugar.
  5. Bake 12 minutes til just golden on the edges.
  6. Cool.
  7. In a small bowl, combine butter, confectioners sugar, milk and extract. Beat til smooth.
  8. Place a scant teaspoon of filling on one cookie bottom. Place a 1/2 teaspoons of raspberry preserves on top of filling. Place a second cookie on preserves, bottom down.
  9. Let sit to dry and serve.
  10. These freeze nicely.

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