Italian Holiday Cookies Recipe
Ingredients
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Sugar | 1/3 Cup (16 tbs) | |
| Egg yolk | 1 | |
| Vanilla extract | 1/4 Teaspoon | |
| All purpose flour | 1 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| 1 egg white, slightly beaten | ||
| 1 cup flaked coconut Preserves | ||
Directions
Cream butter and sugar until thoroughly blended.
Beat in egg yolk and vanilla extract.
Combine flour and salt; gradually add to creamed mixture.
Chill dough for ease in handling.
Shape into balls 1 inch in diameter.
Dip balls into egg white: then roll lightly in coconut.
Place on lightly greased cookie sheets.
Press top of each ball gently with thumb to form an indentation.
Bake at 300° for 20 to 25 minutes.
Remove to wire racks to cool.
Fill centers with preserves.
Beat in egg yolk and vanilla extract.
Combine flour and salt; gradually add to creamed mixture.
Chill dough for ease in handling.
Shape into balls 1 inch in diameter.
Dip balls into egg white: then roll lightly in coconut.
Place on lightly greased cookie sheets.
Press top of each ball gently with thumb to form an indentation.
Bake at 300° for 20 to 25 minutes.
Remove to wire racks to cool.
Fill centers with preserves.
Chef
