- 3/4 cup butter or margarine, softened
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup flaked coconut
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- FILLING:
- 1/4 cup butter or margarine, softened
- 3/4 cup confectioners' sugar
- 2 teaspoons milk
- 1/2 teaspoon vanilla extract
- 1/2 cup raspberry preserves
- In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine flour, coconut, baking powder and salt; gradually add to the creamed mixture. Shape into 1-in. balls. Place 1-1/2 in. apart on ungreased baking sheets; flatten with a glass dipped in flour. Bake at 350 degrees F for 12-14 minutes or until edges are very light brown. Cool on wire racks.
- In a mixing bowl, combine the first four filling ingredients; beat until smooth. Place 1/2 teaspoon preserves and a scant teaspoon of filling on the bottom of half of the cookies; top with remaining cookies.