I tried a new cookie recipe from Taste of Home. They are so yummy. A little crunchy on the edges and soft and chewy in the middle. I made these with my homemade raspberry jam and they were a BIG hit!
1/2 cup shortening
1/2 cup packed brown sugar
6 tablespoons sugar
1/4 cup water
1/2 teaspoon almond extract
1-1/2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup flaked coconut
1/3 cup seedless raspberry jam
In a large bowl, cream shortening and sugars until light and fluffy. Beat in the egg, water and extract. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Stir in coconut (dough will be sticky).
Set aside 2/3 cup dough; roll remaining dough into 1-in. balls. Using the end of a wooden spoon handle, make a 3/8-in. deep indentation in the center of each ball. Fill each with 1/2 teaspoon jam. Cover jam with a teaspoonful of reserved dough; seal and reshape into a ball. Repeat.
Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 2-1/2 dozen.
I hope you enjoy these as much as we did.