Loretta Lynns Coconut Thumbprint Cookies By Freda Recipes

LORETTA LYNNS COCONUT THUMBPRINT COOKIES BY FREDA

Steps:

• 1. Preheat Oven @ 375 Grease baking sheet. Cream Butter with sugar, egg yolk (only yolk please) and vanilla til creamy.
• 2. Combine Flour with salt and baking powder. Add to Creamed Mixture. Blend well.
• 3. Beat the egg whites, until frothy. Form dough into 1 inch balls. Dip balls into egg whites, then roll into coconut. Place on cookie sheet make shallow depression in center with thumb. Spoon 1/2 tsp preserves into each.
• 4. Bake @ 375 for 8-10 min or till coconut begins to brown. Makes 2 dozen cookies. From Loretta Lynn's recipes.

COCONUT THUMBPRINT COOKIES

Steps:

• 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.
• Shape into walnut size balls. Place on ungreased baking sheets. Bake at 325 for 8 minutes.
• Remove from oven; make depression in center of each ball with thumb or measuring spoon. Return to oven; bake 12-15 minutes longer, or just until lightly browned.
• Cool on sheets; fill each cookie with 1 teaspoon jam. Sprinkle with additional coconut, if desired.

COCONUT THUMBPRINT COOKIES WITH SALTED CARAMEL

Steps:

• Preheat oven to 350 degrees. Beat together butter and sugar with a mixer on medium speed until pale and fluffy, then beat in vanilla. With mixer on low, gradually add flour and 1/2 teaspoon table salt, and beat to combine. Press dough together in plastic wrap, then roll into 1 1/4-inch balls. Dip each ball in beaten egg, and roll in coconut. Place balls on parchment-lined baking sheets, and press an indentation into each with your thumb. Bake for 10 minutes, then remove sheets from oven, and re-press indentations. Bake cookies until golden, 9 to 10 minutes more. Let cool on wire racks. Repeat with remaining dough.
• Place caramels and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until the caramels are melted and mixture is smooth, 4 to 6 minutes. Spoon into indentations in cookies, and sprinkle with sea salt. Rewarm caramel if it hardens before all cookies are filled.