Cream shortening sugars and eggs thoroughly. Add water and almond extract, mix
well. Blend in flour, baking soda and salt into mixture. Stir in coconut and blend
Drop mixture by level teaspoon onto ungreased cookie sheet, placing 2 inches
apart. Make a small dent in top of each cookie with a thimble or end of finger and
place 1/2 teaspoon raspberry jam in each dent.
Bake for 10 to 12 minutes.
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