This delicious holiday cookie recipe was passed down from my Granny, Kate Weisbeck. She, and then my own mom, made them every year and I have continued the tradition. Super easy, adorable looking and so delicious. You may want to double the recipe. :)

Makes approximately 3 dozen

Ingredients:

• 1 cup unsalted butter, softened

• ½ cup sugar

• 2 eggs (separated – yolks and whites in 2 different bowls)

• 2 tsp vanilla

• 2 cups flour

• 1 cup sweetened shredded coconut

• 1/2 cup strawberry jam (or your favourite)

• 1 thimble

Instructions:

Preheat oven to 350 degrees. Prepare two cookie sheets or one extra large with parchment.

In a Kitchen Aid mixer add butter then on low add sugar, egg yolks then vanilla and blend. Once combined, add flour on low speed so that you don’t have a cloud. Turn up the speed and mix to combine well.

Roll dough into the size of a large marble, dip in egg white then in coconut and place on a cookie sheet leaving enough space between to expand. Bake for 5 minutes and remove from oven. Usually, the thimble make imprint in each cookie – deep enough to hold jam but not all the way down to the bottom. Immediately return to oven for another 15 minutes and remove from oven. With a small spoon, fill each well with jam. Repeat with next batch.

Try not to eat them all. These freeze well.