Today is one of those days when I take a mental trip down memory lane. I blame it on the cold weather, when all I want to do is just curl up on my sofa wrapped myself in a thick blanket and indulge in something sweet with my big pink mug of strong coffee. I start to think about my first baking memory. I think about how simple ingredients can bring so much pleasure, how it can dress up good plain shortbread dough into something sophisticated. When I was nine, my mother would always bake her famous Christmas pie using shortcrust pastry. There would always be left over pastry dough that she would let me play with. And there would also be enough for her to make these lovely cookies. Ever since then her Christmas pie would not be complete until she bakes up some of these for us.
I tweak the original recipe and came up with a nice crumbly version by using shortbread for the dough instead of using shortcrust pastry. But if you are baking up some pie anytime soon then save the scraps for these.
Coconut Raspberry Shortbread
1 cup butter, softened
2/3 cup granulated sugar
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup seedless raspberry jam
Flake coconut, sweetened
Preheat oven to 350 degrees F
In a mixing bowl, cream butter and sugar together until light and fluffy then add in the vanilla extract.
Mix in the flour until the dough comes together. Wrapped dough with a cling wrap and let it rest in the fridge for 20 minutes or until ready to use.
Roll dough on a floured surface and cut it up in to squares or small rectangular cookies. Then brush each cookie with raspberry jam and then sprinkle the coconut on it. Then place it on a cookie sheet and bake it in a preheated oven for 12 to 15 minutes or until lightly browned. Let it cool down a minute or so on the cookie sheet.