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Ingredients

1 ½ cups all-purpose flour ¼ teaspoon salt ½ cup butter, softened 3 tablespoons water 1 teaspoon vanilla extract ¼ cup butter, softened 1 egg yolk ½ cup white sugar 1 teaspoon vanilla extract ¼ cup unsweetened cocoa powder ½ cup flaked coconut

Nutrition Info

86.2 calories carbohydrate: 9.2 g cholesterol: 19 mg fat: 5.3 g fiber: 0.5 g protein: 1 g saturatedFat: 3.4 g servingSize: - sodium: 56.2 mg sugar: 3.9 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together the flour and salt. Cut in the butter with a pastry cutter or fork until only small lumps remain. Sprinkle the water and 1 teaspoon vanilla over the mixture and mix well using a fork. Set aside.
In a small bowl, mix together 1/4 cup butter, egg yolk and sugar until smooth. Beat in 1 teaspoon vanilla, cocoa and coconut until smooth. Set aside. Use 1/2 of the dough at a time. On a cloth covered board, dusted generously with sugar, roll dough out to 1/16 inch thick. Cut the dough into 2 1/2 inch squares. Spread 1 teaspoon of filling onto each square, bring the corners to the center and press lightly to seal. Place them onto an ungreased cookie sheet about 2 inches apart.
Bake for 15 to 20 minutes, or until edges are golden. Cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.

2 1/2 dozen

This cookie is like a fudge-filled shortbread.