Delightful coconut sandwich cookies thatfeature a double filling of raspberry preserves and white frosting.
Recipe: Monte Carlos
2 cups all-purpose flour1 1/2 teaspoons baking powder1/2 teaspoon salt1 cup butter or margarine, softened -divided use1/2 cup granulated sugar1 large egg1 1/2 teaspoons vanilla extract – divideduse1/2 cup flaked sweetened coconut1/4 cup butter or margarine, softened3/4 cup sifted powdered sugar1 to 2 teaspoons milk1/2 cup seedless raspberry preserves
Preheat oven to 350°F (175°C).
In a medium bowl whisk together the flour,baking powder and salt; set aside.
In a large mixing bowl, using an electricmixer at medium speed, cream 3/4 cup butter and sugar until lightand fluffy. Add egg and 1 teaspoon vanilla and blend well. Stirin flour mixture until just blended. Fold in coconut until blended.
Shape dough into 1-inch balls. Place 2-inchesapart onto greased baking sheets. Press with a fork dipped inflour to flatten, creating a crisscross pattern.
Bake for 12 to 14 minutes or until lightlybrowned. Transfer to wire racks tocool completely.
Meanwhile, beat remaining 1/4 cup butter,powdered sugar, remaining 1/2 teaspoon vanilla and milk at mediumspeed of an electric mixer until creamy.
Spread 1 teaspoon frosting mixture onflat side of half of the cookies. Spread 1 teaspoon raspberrypreserves on flat side of remaining cookies. Place frosting-toppedcookies on top of preserve-topped cookies to form sandwiches.
Makes about 20 cookies.
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