Black-Raspberry Coconut Thumbprints

Directions

1. 1
   Cream butter, lard/shortening, and both sugars for about 2 minutes. Add vanilla and eggs. Beat well. Stir in the water.
2. 2
   In a medium sized bowl, combine dry ingredients (flour, baking soda and salt). Add to creamed mixture beating until well incorporated.
3. 3
   Cover dough, and chill for one hour or overnight.
4. 4
   Preheat oven to 350F.
5. 5
   Use a small cookie scoop to portion dough, then roll into balls.
6. 6
   Place coconut in a wide bowl and roll each ball in it to coat.
7. 7
   Place on baking sheets (lined with parchment or silpat) and bake for 12-14 minutes or until they are at the point where 1-2 more minutes in the oven would fully bake them. At this point, remove them from the oven and make a small indentation in each cookie. Fill each indention with about 1/4-1/2 teaspoon of jam. Return to the oven and bake 1-2 minutes or until cookies are lightly brown and jelly is melted a bit and smooth.
8. 8
   Remove from oven, and allow to rest on cookie sheet for about 3 minutes or until easy to handle. Cool completely on wire racks. Store in an airtight container for up to 1 week. Or freeze for up to 1 month.