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COCONUT-JAM THUMBPRINTS

Ingredients:

1/2 c. margarine, softened
1/2 c. sugar
1 tsp. vanilla
1 egg yolk
1 1/4 c all purpose flour
1 egg white, beaten
1 1/3 c. coconut
1/4 c. jam or jelly


Preparation:

Beat together margarine and sugar until fluffy; add vanilla and egg yolk. Stir in flour; mix well. Shape dough into 1 inch balls; roll each in egg white, then coconut. Place on greased cookie sheet. Make indentions on cookies with thumb; fill each with 1/2 teaspoon jam. Bake at 300 degrees about 20 minutes or until golden. Cool on rack. Makes about 24 cookies. Nutrition information per cookie: 105 cal., 1 g. pro., 14 g. carbo., 5 g. fat, 9 mg. chol., 49 mg. sodium, 1 g. dietary fiber. ER













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