Jam Thumbprint Cookies

Name: Jam Thumbprint Cookies
Prep time: 20 min
Cook time: 25 min
Total time: 2 min
Ingredients: 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

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Prep Time: 20 minutes

Cook Time: 25 minutes

Total: 2 hours, 15 minutes

Servings: 32

Cost: $0.81 /serving

Author : Ina Garten

easy dessert recipes dessert easy baking

Ingredients

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3/4 pound (3 sticks) unsalted butter, at room temperature1 cup sugar1 teaspoon pure vanilla extract3 1/2 cups all-purpose flour1/4 teaspoon kosher salt1 egg beaten with 1 tablespoon water, for egg wash7 ounces sweetened flaked coconutRaspberry and/or apricot jam

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Instructions

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Step 1

Preheat the oven to 350 degrees F.

Step 2

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.

Step 3

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.