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Cookies, Jam Thumbprint Recipe

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This recipe for Cookies, Jam Thumbprint, by , is from The Marley Family Cookbook #2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pierre LaMontagne
Added: Monday, February 14, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 sticks unsalted butter, softened
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
7 ounces sweetened flaked coconut
raspberry and/or apricot jam

Directions:
Directions:
Preheat the oven to 350 degrees.
In a mixer bowl fitted with the paddle attachment, cream together the butter and sugar until they are just combined; 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.
Place the dough onto a floured board; roll together into a flat disk. Wrap it in plastic and chill it for 30 minutes.
Place the egg wash in a pie plate or in a shallow bowl; do the same with the coconut.
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 the coconut.
Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your thumb. Place a 1/4 teaspoon of jam into each indentation.
Bake them for 20 to 25 minutes, until the coconut is a golden brown.
Cool and serve.

Number Of Servings:
Number Of Servings:
32 cookies
Preparation Time:
Preparation Time:
Prep: 20 min Cook: 25 m.in Inactive Prep: 1 hr 30 min
Personal Notes:
Personal Notes:
From foodtv.com's '12 Days Of Christmas' cookies.

Add a tasty twist to traditional shortbread by dressing it up with coconut and jam.

 

 

 

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