Monte Carlos Cookies

Submitted by Sonja Susut.

Monte Carlos Cookies

4 cups butter or margarine

2 cups sugar

8 tsp. vanilla

3 tsp. almond extract

8 cups flour

6 tsp. baking powder

2 tsp. salt

2 cups flaked coconut

Follow these instructions:

Turn oven on to 350.

Mix margarine/butter and sugar til creamy.

Add eggs and flavorings. Mix til frothy and light.

Mix all the dry ingredients and then add bits at a time to first batter.

Drop by spoonfuls on cookie sheet lined with parchment.

Press down with a fork dipped in flour.

Bake 13 minutes.

When the cookies are cooling, make the icing.

Icing

1 ½ cups butter or margarine

2 tsp. vanilla

4 tsp. almond extract

4 ½ cups icing sugar

2 jars seedless raspberry jelly

Lay the cookies out bottom side up.

Place a dab (1 tsp.) of jelly on one cookie and a spoon of icing on the other.

Sandwich together. Be liberal with the icing!

This makes about 60 sandwich cookies. They freeze well.