Ingredients: 
3 sticks butter, at room temperature
3 sticks butter, at room temperature
1 cup sugar
1 teaspoon vanilla
3 1/2 cups all purpose flour
1/4 teaspoon salt
1 egg beaten with 1 tablespoon water, for egg wash
Shredded coconut
Raspberry and/or apricot jam
Preparation:
Preheat oven to 350 degrees F.
In an electric mixer, cream together the butter and sugar until just combined, and then add the vanilla.
Preheat oven to 350 degrees F.
In an electric mixer, cream together the butter and sugar until just combined, and then add the vanilla.
Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together.Dump on a floured board and roll together into a flat disk. Wrap in plastic wrap and chill for 30 minutes.
Roll the dough into 1 1/4-inch balls (about the size of a walnut). Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 minutes, until the coconut is a golden brown. Cool and serve.
Roll the dough into 1 1/4-inch balls (about the size of a walnut). Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 minutes, until the coconut is a golden brown. Cool and serve.
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