Recipes:

Pastry Crust Ingredients:

• 1 3/4 cups unbleached flour
• 1/2 cup powdered sugar
• 2 tbsp. cornstarch
• 1 cup butter or margarine, softened
• 1 tsp. vanilla

Filling:

• 1 cup preserves, your choice of flavor
• 1/2 cup sugar
• 1 egg
• 1 1/2 cups coconut

Instructions:

• Lightly spoon flour into measuring cup; level off.
• In large bowl, combine flour, powdered sugar, and cornstarch; blend well.
• Add butter and vanilla; blend by hand until soft dough forms.
• Shape dough into 1-inch balls.
• Place one ball in each of 36 ungreased miniature muffin cups; press into bottom and up sides of each cup.
  
  
• Spoon 1 tsp. of preserves into each dough-lined cup.
• In small bowl, combine sugar and egg for filling; using fork, beat until well blended.
• Stir in coconut until well coated with egg mixture.
• Spoon 1 tsp. coconut mixture over preserves in each cup.
  
  
• Bake at 350 for 23-33 minutes, or until crusts are very light golden brown.
• Cool 20 minutes.
• To release cookies from cups, hold muffin pan upside down at an angle over wire rack. Using handle of table knife, firmly tap bottom of each cup until cookie releases.
• Cool completely. (Note: If you cool completely before you release cookies, they will not come out of cups.)
• Just before serving, sprinkle with powdered sugar.

Yield: 36 cookies