Iced Marshmallow Butterflies

• 1/2 cup butter, softened
• 3/4 cup granulated sugar
• 1 None large egg
• 1 2/3 cups all-purpose flour, sifted
• 1/4 cup self-rising flour, sifted
• 1/2 cup desiccated coconut, plus 1/4 cup extra
• 48 None pink marshmallows, quartered
• 48 None white marshmallows, quartered
• 1/3 cup strawberry jam, warmed, strained, cooled

1. In a stand mixer, beat butter, sugar and egg until light and fluffy. Fold in flour and coconut in 2 batches. Transfer to a floured work surface and knead until smooth. Roll dough out between parchment paper until 1/4 inch thick then refrigerate for 30 mins.
2. Preheat oven to 350u0b0F. Grease 2-3 baking trays and line with parchment paper.
3. Using a 4 1/2 inch butterfly cutter, cut 16 shapes from dough. Arrange about 1 inch apart on baking trays. Bake for 12 mins.
4. Press marshmallows quarters, cut-side down, onto hot butterfly wings. Brush with a little water then sprinkle with extra coconut. Bake for 1 min, or until marshmallows soften slightly.
5. Pipe jam down the center of each butterfly then let cool on wire racks.

butter, sugar, egg, flour, flour, desiccated coconut, pink marshmallows, white marshmallows, strawberry jam

Taken from recipes-plus.com/api/v2.0/recipes/35859 (may not work)