Black-Raspberry Coconut Thumbprints

Cream butter, lard/shortening, and both sugars for about 2 minutes. Add vanilla and eggs. Beat well. Stir in the water.

In a medium sized bowl, combine dry ingredients (flour, baking soda and salt). Add to creamed mixture beating until well incorporated.

Cover dough, and chill for one hour or overnight.

Preheat oven to 350F.

Use a small cookie scoop to portion dough, then roll into balls.

Place coconut in a wide bowl and roll each ball in it to coat.

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.

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.