Monte Carlos

Recipe #112341

YIELDS: 29 pcs (using S ice cream scoop), when sandwiched: made 14 pairs (extra 1 pc)

COMMENT:
Should've used a tiny scoop, and flatten to a nice flat shape that looks like biscuits. For the resembled PB cookies (i made criss cross on top) They retained their shape while baking. Tasted like Butter cookies (dessicated coconut isn't distinct), not as sturdy. Not chewy ; Frost tasted like sugar (I halved the frosting and was just enough for my cookies)

CHANGES:
1 1/4c Self riseing flour = use 1 1/4c ap, 1.5 t powder (+ a bit more) 1/2 t salt
Use Good Shephard's (whole strawberry, works better than the liquid/syrup) jam
Halved the filling:
2 T butter
6 T powdered sugar
1/4 t vanilla
1 t milk

EQUIPMENT:
Top rack 2 cookie sheets. 350º 15min

PROCEDURE:
1. Once dough's mixed. I didn't chill, and proceed to scooping. Have to chill before flatting/shaping for they were a bit wet
2. Chill the dough 15min. Made criss cross using fork dipped in AP. when baked they didnt' change shape. Should've flatten so it'll look more like a biscuit
3. Bake 350º 15min or more (so they'll be a bit hard) ---> rotate the sheet in the middle of baking
4. FROST: Use HH mixer with emxing bowl. Whip butter & powdered sugar til course meal. Then add vanilla, stir. Then milk. Chill while i let the cookies cool
5. Place jam on one side of cookies, while frosting on the other. Sandwiched together.

RECIPE:

185 g butter
1/2 cup brown sugar, firmly packed
1 egg
1 teaspoon vanilla
1 1/4 cups self-raising flour
3/4 cup plain flour
1/2 cup coconut
raspberry jam or other jam

Filling
60 g butter
3/4 cup icing sugar
1/2 teaspoon vanilla
2 teaspoons milk

1. Cream the butter and sugar until light and fluffy, add the egg and vanilla and beat well.
2. Add sifted dry ingredients and coconut, mix well.
3. Roll teaspoonfuls of mixture into balls, shape into ovals and place on lightly greased oven trays, rough up the surface with the back of a fork.
4. Bake in a moderate oven 10 to 15 minutes or until golden brown.
5. Remove from oven, cool on wire rack
6. Put a teaspoon of jam in the centre of half the bisuits (cookies) and a teaspoon of prepared filling in centre of other half of biscuits (cookies).
7. Press the two halves gently together.
8. Filling: Cream butter and sifted icing sugar until light and fluffy, add the vanilla, add the milk gradually, beating well.