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Coconut & Apricot Thumbprint Cookies Recipe

   
 

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     Coconut & Apricot Thumbprint Cookies

Category   Desserts - Breads
Sub Category   None
Preptime   1 1/2 hours

Ingredients
I pound of softened butter - 4 cubes
1 cup of granulated sugar
2 teaspoons vanilla
5 cups of sifted flour
Finely grated rind of 3 oranges
Finely grated rind of 3 lemons
1 cup toasted coconut
I jar of Apricot Jam
 

Instructions
Spread 1 cup coconut on a cookie sheet - bake @ 325 for approximately 15-20 minutes or until lightly browned. You may need to stir every 5 minutes. Cool.
With an electric mixer cream butter with granulated sugar. Add vanilla, blend. Add grated orange & lemon rind and totally cooled toasted coconut. Add 5 cups of flour 1 cup at a time. If the dough is crumbly you can work the dough at the end of the mixing process with your hands for a thorough blend.
Use either un-greased cookie sheets or cookie sheets lined with parchment. Form large walnut sized balls of dough and then press the middle of the ball down making an indentation using your forefinger. Fill cookie indentations with apricot jam - make sure to use enough jam.
Bake @ 350 for 15-20 minutes or until browned on the edges. If you don't cook these long enough they can taste too doughy - make sure that they're browned on the edges. Cool either on the cookie sheet or on racks or parchment paper.


Originally Submitted
12/24/2011





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