3 c. all-purpose flour
1/2 c. powdered sugar
1 t. baking powder
1/4 t. salt
1 c. butter cut into small pieces
6 to 7 T. ice water
1/2 package (14 oz.) caramel candies, unwrapped
2 T. milk
1/2 c. flaked coconut
1 large egg
1 T. water
Place flour, powdered sugar, baking powder and salt in
large bowl; stir to combine. Cut butter into flour
mixture with pastry blender or 2 knives until mixture
forms pea-sized pieces. Add water; 1 tablespoon at a
time; toss with fork until mixture holds together.
Form dough into 2 discs. Wrap in plastic wrap and
refrigerate 30 minutes or until firm.
Meanwhile, melt caramels and milk in medium saucepan
over low heat, stirring constantly; stir in coconut
with spoon. Remove from heat; cool.
Working with 1 disc at a time, unwrap dough and place
on lightly floured surface. Roll out dough with
lightly floured rolling pin to 1/8-inch thickness.
Cut dough with 3-inch round cookie cutter. Gently
press dough trimmings togegher; reroll and cut out
more cookies.
Preheat oven to 400 F. Grease cookie sheets; set
aside. Beat egg and water in cup.
Place 1/2 teaspoon caramel mixture in center of each
dough round. Moisten edge of dough round with egg
mixture. Fold dough in half; press edges firmly to
seal in filling. Press edge with fork.
Place cookies on prepared cookie sheets; brush with
egg mixture. Cut 3 slashes across top of each cookie
with tip of utility knife.
Bake 15 to 20 minutes or until golden brown. Remove
cookies with spatula to wire racks; cool completely.
Store tightly covered at room temperature. these
cookies do not freeze well.
4 dozen cookies
This is from Cooking class Christmas Cookies: Old
World Favorites published in 1994
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