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This recipe for COCONUT THUMBPRINT COOKIES, by , is from Grandmother Kathryn's Baking Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Judith Beck


1 cup unsalted butter
tsp salt
1 cup sifted confectioners sugar
1 tsp almond extract
1 cups flour
1 cup flaked coconut
cups ground or finely chopped blanched almonds
Jelly, jam, marmalade or preserves

Preheat oven to 325

Cream butter with salt.
Gradually beat in sugar.
Blend in almond extract.
Add flour, a small amount at a time, mixing well after each addition.
Stir in coconut and almonds.
Chill dough.
Roll a small amount at a time into small balls.
Place on baking sheets.

Bake for 8 minutes.
Remove from oven and make depression in center of each with thumb or measuring spoon.
Return to oven and bake 12 - 15 minutes longer, or until lightly browned.
Cool on sheets, then fill each depression with 1 teaspoon jelly. Sprinkle with coconut, if desired.
Store in loosely covered jar.

Number Of Servings:
Number Of Servings:
4 - 5 dozen




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