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 2 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 paper.

Separate eggs into to bowls. In a Kitchen Aid mixer add butter then on low speed add sugar, egg yolks then vanilla and blend. Once combined, add the flour (keep on low speed so that you don’t have a cloud!). Turn up the speed and mix to combine well and form dough.

Roll the dough into the size of a large marble, dip into egg white to cover and then roll in coconut and place on a cookie sheet leaving enough space between to expand. Bake for 5 minutes and remove from oven. Using your thumb or a thimble, make imprint in each cookie – deep enough to hold jam but not all the way down to the bottom. Immediately return to oven to bake for another 15 minutes. Remove from oven and let cool. With a small spoon, fill each well with jam. Try not to eat them all.

These freeze well!