Jam Thumbprint Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ¾ pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 tsp. pure vanilla extract
3½ cups all-purpose flour
¼ tsp. kosher salt
1 egg beaten with 1 tbsp. water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/ or apricot jam
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Directions: |
Directions:Preheat oven to 350ºF
In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are combined and then add 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 1¼ inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll in the coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop ¼ tsp. of jam into each indentation. Bake for 20-25 minutes, until the coconut is a golden brown. Cool and serve. |
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