Cookies with coconut and raspberry jam
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From the book "Biscuits & Slices".
I used margarine this time and I got a little more flour, but for butter the quantities below remain.
- 125 gr butter
- 1 cup sugar
- 1 or
- 2 cups flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup coconut
- 1/2 cup raspberry jam
Servings: 1
Preparation time: less than 60 minutes
RECIPE PREPARATION Cookies with coconut and raspberry jam:
Beat the butter with the sugar and egg with an electric mixer until creamy.
Add flour, baking powder, salt and coconut.
Cover the bowl and refrigerate for 30 minutes.
Form balls by hand, put them in the tray and flatten them a little with the back of the spoon.
They are placed in the tray, at a distance of 3 cm.
Bake for about 10 minutes.
Allow to cool, grease one round with jam and cover with another.
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