Blackberry Coconut Shortbread Cookies

Directions

• Step 1 Cream the butter until smooth. Add granulated sugar and vanilla, creaming again until smooth and slightly fluffy.
• Step 2 Sift flour and then measure the 2 cups of flour. Add salt to flour and sift again.
• Step 3 Gradually add to the creamed butter mixture until you have added all the flour and mixture is smooth. Mix the coconut into the cookie dough.
• Step 4 Shape into a one and half (1.5) inch diameter roll and wrap in plastic wrap. Refrigerate until it the dough is firm, about 2-4 hours, or for several days until ready to use. May be frozen for later baking.
• Step 5 Using a sharp knife, cut 1/4 inch slices from the cookie dough roll and place on a very lightly greased cookie sheet, about 1 inch apart.
• Step 6 Bake at 300 degrees for about 20 minutes, until a light golden brown at edges, but not browned entirely across the top.
• Step 7 Cool cookies on sheet just until they are set, easy to remove and have cooled slightly, usually about 2 to 3 minutes. Remove cookies with a spatula.
• Step 8 Fill middle with teaspoon of blackberry jam and sprinkle coconut on top!