Coconut Thumbprint Cookies

• 1 cup butter
• 1/4 teaspoon salt
• 1 cup sifted confectioners' sugar
• 1 teaspoon almond extract (optional)
• 2 cups unsifted Swans Down cake flour
• 1 cup baker's angel flake coconut
• 3/4 cup ground almonds (optional)
• jam or preserves

1. Cream butter with salt. Gradually beat in sugar. Blend in almond extract. Add flour, a small amount at a time, mixing well after each addition. Stir in coconut and almonds.
2. Chill dough.
3. Shape into walnut size balls. Place on ungreased baking sheets. Bake at 325 for 8 minutes.
4. Remove from oven; make depression in center of each ball with thumb or measuring spoon. Return to oven; bake 12-15 minutes longer, or just until lightly browned.
5. Cool on sheets; fill each cookie with 1 teaspoon jam. Sprinkle with additional coconut, if desired.

butter, salt, sugar, almond, flour, coconut, ground almonds, preserves

Taken from www.food.com/recipe/coconut-thumbprint-cookies-309458 (may not work)