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My mother gave me the recipe for these rich buttery cookies. Raspberry preserves and a cream filling make them doubly delicious.
Nutritional Facts 1 serving (1 each) equals 133 calories, 7 g fat (4 g saturated fat), 23 mg cholesterol, 108 mg sodium, 17 g carbohydrate, trace fiber, 1 g protein.
Originally published as Raspberry Coconut Cookies in Best of Country Cookies , p100
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Reviewed on May. 18, 2012 by RecipeEditors
Thank you for your question. We recommend storing these cookies in an airtight container in the refrigerator - the recipe will be updated soon.
Reviewed on May. 02, 2012 by 2dogsrule2
These look delicious but I have a question: the filling calls for softened butter but the recipe doesn't say to refrigerate the cookies. Won't the butter spoil if not refrigerated?
Reviewed on Apr. 01, 2011 by paulehuguette
They are delicious. The only thing is that 2/3 cup of dough to cover them was not enough for my 30 cookies. I left some uncovered. They looked different but were just as good.
Reviewed on Dec. 16, 2010 by mamajen0720
This was my 2nd year to make these for Christmas cookie baking. They are so delicious - even if you don't like coconut - it just has great flavor. I used black raspberry spreadable fruit this year instead of rasp preserves and they are once again a hit! Quick and easy to make too. Will make every year!
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