Cooper's Corner
1/2 cup butter or margarine1/4 cup brown sugar
1 egg, separated 1 cup flour
1/2 cup (approx.) raspberry or strawberry jam
1/2 cup shredded coconut or chopped nuts
Cream butter. Blend in sugar and add egg yolk. Beat until light. Blend in flour. Roll into small balls about the size of a quarter. Dip in egg white and roll in coconut or nuts. Place on greased cookie sheet. Press center with thimble. Bake at 325 degrees for 15 minutes. Remove. Press center again and fill center with jelly or jam. Bake for another 15 or 20 minutes.
Yield: 18 to 24 cookies.
To make these cookies extra festive, add a bit of green food coloring to the coconut to make them look more like Christmas wreaths.
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