A great cookie to have at Christmas or anytime during the year…

Raspberry Coconut Cookies

3/4 cup butter, softened

1/2 cup sugar

1 egg

1 teaspoon vanilla

2 cups all-purpose flour

1/2 cup flaked coconut

1 1/2 teaspoons baking powder

1/4 teaspoon salt

Filling

1/4 cup butter, softened

2/4 cup powdered sugar

2 teaspoons milk

1/2 teaspoon vanilla

1/2 cup raspberry preserves

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, coconut, baking powder and salt; gradually add to the creamed mixture and mix well.

2. Shape into 1 inch balls. Place 1 1/2 inch apart on ungreased baking sheets (use parchment paper for easy removal and clean-up); flatten with a glass dipped in flour.

3. Bake at 350 degrees for 10-12 minutes or until edges begin to brown. Cook on wire racks.

4. In a small bowl, beat the butter, powdered sugar, milk and vanilla until smooth. Place 1/2 teaspoon preserves and a scant teaspoon of filling on the bottom of half of the cookies; top with remaining cookies. Yield 1 1/2 dozen.