Just because the recipe turns up in a June issue of a magazine doesn't mean I can't tuck it away for my holiday list. Then again, I may have to try them ahead of time.
1 C. butter, softened
1 3oz. pkg. cream cheese
1 C, sugar
1 egg yolk
1 tbsp. vanilla
2 1/2 C. all purpose flour
1 1/4 C. shredded coconut
1/3 C. jam
In a large mixing bowl, beat butter and cream cheese with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat until combined. Add egg yolk and vanilla, beat until combined. Beat in flour. Wrap and chill dough 1 hour or until easy to handle.
Line cookie sheet with parchment paper; set aside. Shape dough into 1 inch balls. Roll balls in coconut. Arrange 1 1/2 inches apart on prepared cookie sheet. Use thumb to make indentation in each cookie.
Bake in a 350 degree oven about 14 minutes or until edges are light golden. Cool on cookie sheets 1 minute. Use thumb to reimprint cookies. Spoon about 1/4 tsp. jam into center of each cookie. Remove and cool completely on a wire rack.
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