Monte Carlo Cookies

• 3/4 cup butter, chopped, at room temperature
• 1/3 cup brown sugar
• 1 None large egg
• 1 cup self-rising flour
• 2/3 cup all-purpose flour
• 1/3 cup dried shredded coconut
• 1 cup powdered sugar
• 1/2 tsp vanilla extract
• 3 tbsp raspberry jam

1. Preheat oven to 350u0b0F. Line 2 baking sheets with parchment paper.
2. Beat 1/2 cup butter and brown sugar in a bowl until light and creamy. Add egg, beating lightly until combined. Add flours and coconut and stir to combine.
3. Roll tablespoons of dough into 24 balls. Place on prepared baking sheets, leaving room for spreading. Using the back of a fork, gently press balls to flatten slightly. Bake for 10-12 minutes or until golden. Remove from oven and allow to cool on baking sheets.
4. Meanwhile, using an electric mixer, beat remaining butter in a bowl until light and creamy. Add sifted powdered sugar and vanilla extract and beat until light and fluffy.
5. Spread jam over half the cookies and butter cream over the other half. Form 12 sandwich cookies using one of each, and serve.

butter, brown sugar, egg, flour, allpurpose, coconut, powdered sugar, vanilla, raspberry

Taken from recipes-plus.com/api/v2.0/recipes/21307 (may not work)