Ingredients
1/2 cup shortening1/2 cup packed brown sugar6 tablespoons sugar1 egg1/4 cup water1/2 teaspoon almond extract1-1/2 cups plus 2 tablespoons all-purpose flour1/2 teaspoon salt1/2 teaspoon baking soda1 cup sweetened shredded coconut1/3 cup seedless raspberry jam
Preparation
In a large bowl, cream shortening and sugars until light and fluffy. Beat in the egg, water and extract. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Stir in coconut (dough will be sticky).
Set aside 2/3 cup dough; roll remaining dough into 1-in. balls. Using the end of a wooden spoon handle, make a 3/8-in.-deep indentation in the center of each ball. Fill each with 1/2 teaspoon jam. Cover jam with a teaspoonful of reserved dough; seal and reshape into a ball. Repeat.
Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
