Day 65: Coconut Lemon Squares and Raspberry Thumbprint Cookies (Happy Early Mother's Day!)

Coconut Lemon Squares and Raspberry Thumbprint Cookies

Status: Homemade

Satisfaction: A heart full!

Made these to send to my mommy dearest by post today. Keeping my fingers crossed that they'll get to her before Sunday.

Happy (early) Mother's Day to the best mom, friend, listener, and fun-to-be-had spunky gal out there!

<3

Don't forget to tell your maternal units how much you love them :)

Recipes under the cut!

Lemon Coconut Squares

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup confectioners' sugar
• 3/4 cup cold butter or margarine
• 4 eggs
• 1 1/2 cups sugar
• 1/2 - 3/4 cup lemon juice (adjust according to personal preference)
• 1 teaspoon baking powder
• 3/4 cup flaked coconut

Directions

1. In a bowl, combine flour and confectioners' sugar; cut in the butter until crumbly. Press onto the bottom of a lightly greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 12-15 minutes.
2. In a mixing bowl, beat the eggs, sugar, lemon juice and baking powder until well mixed. Pour over crust; sprinkle coconut evenly over the top. Bake at 350 degrees F for 20-25 minutes or until golden brown. Cool on a wire rack. Cut into bars.

Raspberry Almond Thumbprint Cookies

Ingredients

• 1 cup cold butter
• 2/3 cup white sugar
• 1/2 teaspoon almond or vanilla extract
• 2 cups all-purpose flour
• 1/2 cup seedless raspberry jam

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cut butter into bowl and cream with white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. 
3. Make an indentation in the center of each ball using your thumb or finger and fill the hole with preserves. (Be careful not to make the hole too deep or spoon in too much preserve, or your cookies might overflow/leak!) Place in freezer for 10 minutes before baking.
4. Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Allow to cool briefly before transferring to wire rack.
5. If desired, melt white chocolate and drizzle over cooled cookies for beautiful presentation.

Stay tuned for more scrumdiddlyumptious recipes!