• 1/2 cup butter flavored Crisco
• 1/2 cup sugar
• 1 egg, separated
• 1 tsp. vanilla
• 3/4 cup unsifted all-purpose flour
• 1/4 tsp. salt
• 1/4 tsp. baking powder
• 2/3 cup flaked coconut
• 1/4 cup thick preserves, jam or jelly

Preheat oven to 375 degrees. Grease baking sheets.

Cream Crisco with sugar, egg yolk and vanilla in large bowl. Use medium speed of mixer.

Combine flour with salt & baking powder. Add to creamed mixture. Blend well.

Form into balls about 1 inch in diameter.

Beat egg white until slightly frothy.

Dip balls into egg white, then roll in coconut.

Place on greased baking sheets. Make shallow depression in center of each cookie, using thumb or back of very small spoon. Place 1/2 measuring teaspoon of preserves in each center.

Bake for 8 or 9 minutes, or until coconut begins to brown.

Cool on baking sheets about 1 or 2 minutes.

Remove to cooling racks

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