Ingredients

½ cup butter
1/3 cup sugar
1 egg, separated
¼ teaspoon vanilla extract
1 ¼ cups flour, sifted
½ teaspoon salt
1 cup flaked coconut
12 Tablespoons Welch’s Grape Jam

Preparation

1. Preheat oven to 300° F.

2. Cream the butter using and electric mixer. Gradually add the sugar, beating until light and fluffy. Add the egg yolk (reserving the egg white) and the vanilla.

3. In a small bowl, sift together the flour and salt. Add the flour mixture gradually to the creamed butter with the electric mixer on low. After the flour has been thoroughly combined, chill the dough for approximately 1 hour.

4. Shape the dough into 1-inch balls. Dip the dough balls in the egg white, then roll in the coconut. Place on a lightly greased cookie sheet. Using your thumb, press a small indentation into the ball.

5. Bake in a preheated oven for 25 – 30 minutes until lightly browned. Cool completely. Fill indentation with 1 teaspoon of Welch’s Grape Jam.

Makes 36 cookies

Nutrition per serving (1 cookie):

80 calories, 3.5g fat, 2g saturated fat, 1g protein, 11g carbohydrate, 15mg cholesterol, 70mg sodium, 0g fiber