3 c Butter or margarine; room
-temp 1/2 c Granulated sugar
1 Egg
1 1/2 ts Vanilla
2 c Flour
1 1/2 ts Baking powder
1/2 ts Salt
1/2 c Flaked coconut
Dipping chocolate Orange buttercream: 1/2 c Powder sugar
2 tb Butter or margarine; room
-temp 1 1/2 ts Orange juice
1/2 ts Orange rind; grated
Combine 3/4 cup of the butter, the granulated sugar egg and 1 tsp. vanilla in large mixer bowl; beat at high speed until light and fluffy. Stir in flour, baking powder and salt together; add flour mixture and coconut to butter mixture and mix well. Shape into balls using round teaspoon of dough for each; place on greased cookie sheets and flatten with floured fork or use cookie stamps. Bake in preheated oven until golden, 12 to 15 minutes. Remove from cookie sheet and cool on wire rack. Melt dipping chocolate over hot water in top of double boiler. You can use 4-ounces of semisweet chocolate and 1 tbsp. vegetable shortening. Stir occasionally until chocolate melts. Remove from heat. Dip half of each cookie in melted chocolate; place on aluminum foil and let stand until chocolate sets. Prepare Orange Butter cream. Invert half of the cookies so flat side is upright, place a slightly rounded 1/2 teaspoon of Buttercream on each (use a pastry tube, it’s easier!). Top with remaining cookie, flat side down, forming a sandwich. To make the Orange Cream: Place ingredients into small mixing bowl; stir until smooth. A teaspoonful of grated orange rind may be added to cookie dough if desired. Makes about 2 dozen cookies. —–