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Title: Coconut Guava Thumbprint Cookies
Yield: 24 Servings

Ingredients

  1 1/4 c  Grated sweetened coconut
  1 1/2 c  All-purpose flour
      1 ts Baking soda
      1 ts Salt
  1 1/2 c  Rolled oats
     12 tb Unsalted butter - (1 1/2
           -sticks); softened
    1/4 c  Packed brown sugar
      1 lg Egg
    1/2 ts Vanilla extract
    2/3 c  Guava

Instructions

Preheat the oven to 325 degrees. Line a cookie sheet with parchment
paper.Place the grated coconut in a shallow bowl and set aside.
Combine the flour, baking soda, salt and oats in a large mixing bowl.
In another bowl, cream together the butter and brown sugar until
light and fluffy. Then beat in the egg and vanilla. Add the flour mixture
and mix just until combined.
To shape cookies, roll the batter between your hands to form
balls the sizeof a large walnut. Roll in the grated coconut to coat, then
place on the cookie sheet and flatten to 2-inch circles with the palm of
your hand. Withyour thumb, make a depression in the center of each and
fill with a generous teaspoon of jam. Bake 20 to 25 minutes, until lightly
browned. Transferto racks to cool.
This recipe makes about 24 cookies.

Recipe Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-1E23
broadcast 12-17 1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD,
aka Joe Comiskey - jpmd44a@prodigy.com

12-30-1996

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Contributor: Susan Feniger and Mary Sue Milliken

Preparation Time: 0:00

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