COCONUT THUMBPRINT COOKIES

Ingredients:

• 1 cup Butter or Margarine
• 1 cup Confectioners Sugar
• 1 tsp Almond Extract (optional)
• 2 cups Unsifted Swans Down Cake Flour
• 1 cup Bakers Angel Flake Coconut
• ¾ cup Ground or Chopped Blanched Almonds (optional)
• Jam or Preserves

Instructions:

1. Preheat oven to 325°F.
2. Cream butter and salt together, then gradually beat in sugar.
3. Blend in almond extract (if using) and gradually add flour, mixing well.
4. Stir in coconut and almonds.
5. Chill dough for easier handling, then shape into walnut-sized balls.
6. Place balls on an ungreased baking sheet and bake for 8 minutes.
7. Remove from oven and press a depression into the center of each cookie with your thumb.
8. Return to oven and bake for an additional 12 to 15 minutes or until lightly browned.
9. Once cool, fill each depression with 1 tsp of jam and sprinkle with extra coconut. Makes about 3 dozen.