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Sweetheart Coconut Cookies

1 cup flaked coconut
1 cup sugar
3/4 cup cold butter or margarine
2-1/4 cups all-purpose flour
2 eggs, lightly beaten
1/2 teaspoon vanilla extract
GLAZE:
3/4 cup confectioners' sugar
1 tablespoon water
1/2 teaspoon vanilla extract
Red colored sugar, optional
1/2 cup seedless raspberry jam

Place coconut and sugar in a food processor; cover and process until coconut is
coarsely chopped. In a large bowl, cut butter into flour until crumbly. Stir in
coconut mixture. Stir in eggs and vanilla. On a lightly floured surface, roll
out dough to 1/8-in. thickness. Cut with a 2-1/2-in. heart-shaped cookie cutter
dipped in flour. Using a 1-in. heart-shaped cookie cutter, cut out the center of
half of the cookies. Reroll small cutouts if desired. Place solid and cutout
cookies 1 in. apart on greased baking sheets. Bake at 375° for 7-9 minutes or

Printed from tasteofhome.com May 17, 2008

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Sweetheart Coconut Cookies cont.

until edges are lightly browned. Remove to wire racks. In a small bowl, combine
the confectioners' sugar, water and vanilla; brush over warm cookies with cutout
centers. Immediately sprinkle with colored sugar if desired. Spread 1/2 teaspoon
of jam over the bottom of each solid cookie; place cookies with cutout centers
over jam.

Yield: about 3-1/2 dozen.