|EVERY FEW MINUTES|
|LORETTA LYNN'S COCONUT THUMBPRINT|
1/2 c. butter
1/2 c. sugar
1 egg, separated
3/4 c. unsifted all-purpose flour
1 tsp. vanilla
1/4 tsp. salt
1/4 tsp. baking powder
2/3 c. flaked coconut
1/4 c. thick preserves or jam
Preheat oven to 375 degrees. Grease baking sheet. Cream butter with sugar, egg yolk and vanilla. Combine flour with salt and baking powder. Add to cream mixture. Blend well.
Form balls into about 1 inch diameter. Beat egg whites until frothy. Dip dough balls into egg whites then roll in coconut. Place on greased cookie sheet. Make shallow depression in center with thumb. Spoon 1/2 teaspoon preserves into each. Bake at 375 degrees for 8-9 minutes or until coconut begins to brown. Makes about 2 dozen cookies.
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