This is a modified recipe from one of my cookie magazines.
Yield 2 1/2 dozen
3/4 C Butter
1/2 C sugar
1 egg (OR 1T milled flax seed, 3 T water, set for five minutes)
2 C flour – (low carb or gluten free? – try Almond flour)
1/2 C flaked coconut
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup butter
3/4 C confectioners sugar
1/2 tsp vanilla extract
1/2 C raspberry preserves
I’m pretty sure that cream cheese can be substituted for the butter, confectioners sugar, and milk part of the filling. and for those of you on low sugar diets, cut the sugar down to 1/4 cup or less. The coconut does a nice job add some sweetness to the dough.
Cream softened butter and sugar, add egg and vanilla and cream together. Combine Flour, coconut, baking soda and salt in a separate bowl and sift together slowly into the mixture. Combine well.
Shape into 1” balls and place on a cookie sheet. Use a glass dipped in flour to flatten them out. Bake for 12-14 min at 350 or until edges begin to brown. Let cool on wire racks.
Beat together butter, sugar, and milk for filling in a small bowl. Spread 1/2 tsp preserves and a short of a tsp of filling onto half the cookies. Top with the remaining cookies.