Submitted by Ann Elizabeth Stoff of Kettering
COOKIE INGREDIENTS
3/4 cup softened butter
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2 cups flour, sifted
1/2 cup coconut flakes
1 1/2 teaspoon baking powder
1/4 teaspoon salt
FILLING INGREDIENTS
1/4 cup softened butter
3/4 cup confectioners sugar
2 teaspoons milk
1/2 teaspoon vanilla extract
1/2 cup seedless raspberry preserves
DIRECTIONS:
1. In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla extract. Combine the flour, coconut, baking powder and salt; gradually add to the creamed mixture and mix well.
2. Shape into 1-inch balls. Place 1 inch apart on parchment lined baking sheets; flatten with a glass dipped in sugar.
3. Bake at 350 degrees for 11-13 minutes or until edges begin to brown. Cool on wire racks.
4. In a small bowl, beat the butter, confectioners sugar, vanilla and milk, one teaspoon at a time, as needed. Place 1/2 teaspoon preserves on bottom of one cookie and one-fourth to one-half teaspoon filling on the bottom of another cookie and press the two cookies together. Store in airtight container in the refrigerator or freeze.