Monte Carlos Coconut

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These are sandwich cookies, filled with a double filling of raspberry preserves and white frosting. i'd never had these before, so i don't have anything to compare these to. but these are delicious! cook time is for one sheet of cookies.

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Steps

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Beat 3 / 4 cup butter at medium speed of an electric mixture until creamy.

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Gradually add 1 / 2 cup sugar , beating well.

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Add the egg and 1 tsp vanilla , beating well.

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Combine the flour , baking powder , and salt in a separate bowl.

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Mix well.

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Add to the butter mixture , beating well.

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Stir in the coconut.

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Shape the dough into 1 inch balls.

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Place on a lightly greased cookie sheet.

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Flatten the cookies in a crisscross pattern with a fork dipped in flour.

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Bake at 350 degrees for 12 to 14 minutes.

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Cool on wire racks.

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For the frosting filling: beat 1 / 4 cup butter at medium speed of an electric mixer until creamy.

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Gradually add the powdered sugar , beating well.

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Add the remaining 1 / 2 tsp vanilla and milk.

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Beat well.

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Spread 1 tsp of the powdered sugar mixture on the flat side of half of the cookies.

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Spread 1 tsp raspberry preserves on the flat side of the remaining cookies.

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Place the preserve-topped cookies on top of the powdered sugar mixture-topped cookies to form sandw.

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Ingredients

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butter, sugar, egg, vanilla extract, all-purpose flour, baking powder, salt, flaked coconut, powdered sugar, milk, raspberry preserves