1/2 cup shortening
1/2 cup packed brown sugar
6 tablespoon sugar
1 egg
1/4 cup water
1/2 teaspoon almond extract
1 1/2 cups plus 2 tablespoons all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup flaked coconut
1/3 cup seedless raspberry jam
In a large mixing bowl, cream shortening and sugars. add egg, beat well. Beat in water and extract. Combine the flour, baking soda and salt, gradually add to creamed mixture. Stir in coconut (dough will be sticky). Roll into 1-inch ball (or use scooper, put flour on hands these are super sticky). Using the end of a wooden spoon handle, make a deep indentation in the center of each. Fill each with 1/2 teaspoon of jam, cover jam with a teaspoon of dough, seal and reshape into balls. Place 2 inches apart on ungreased baking sheet. Bake at 375 for 10-12 minutes until lightly browned. Remove to wire racks to cool
Yields 2 1/2 dozen
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