Jam Thumbprint Cookies


Form the dough for Ina's buttery, fan-favorite thumbprint cookies into balls, then roll them in shredded coconut. Press your thumb into the center of each ball so that a drop of your favorite apricot or raspberry jam can be baked right in.




3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam
Preheat the oven to 350 degrees F.

In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.
Yum

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2 comments:

Lita said...

These look like little jewels. So pretty. I am going to make these for my Cookie plates. Thanks for sharing.

Wishes for tasty dishes,
Linda

Linda Bass said...

I hope you enjoy them Lita. Always been a favorite in my home. Wishing you the true joy of the season.

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