1 1/4 C. all-purpose flour
1/4 tsp. salt
1/2 C. butter
1/3 C. sugar
1 egg, separated
1 tsp. almond extract
1 C. flaked or shredded coconut
1/4 C. currant jelly, preserves of your choice

Mix flour and salt. In medium bowl, mix butter and sugar until pale and fluffy. Add egg yolk and almond extract; beat until blended. Gradually add flour mixture; beat until blended. Chill dough 2 hours or until firm enough to shape. Roll in l-inch balls. Dip in slightly beaten egg white, then roll lightly in coconut. Place 2 inches apart on greased cookie sheet. With fingertip make depression in middle of cookies. Bake in preheated 300° oven 20 to 25 minutes until just firm and coconut lightly browned. Cool 30 seconds on sheet; remove and cool completely. Fill depressions with jelly. Makes 18 cookies. (Annette Heath)