Jam Thumbprint Cookies

by Cate on December 27, 2004

Recipe courtesy of The Barefoot Contessa. 

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 (I used strawberry)

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 (I just mixed by hand in bowl). 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. Dip each ball into the egg wash and then roll it in coconut. Place the balls on an greased 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.

Sweetnicks’ Notes: Recipe yield indicates 32 cookies – I managed to get 39 nice-sized ones out of it. Definitely a WOW recipe.

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{ 1 comment… read it below or add one }

Aislinn October 3, 2008 at 3:59 pm

I made these for christmas last year and had to make 3 extra batches for people who had tried them and wanted me to make some for them! they’re sooo good.

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