Jam Thumbprints

I got this recipe when watching The Food Network a few years back. Ina Garten was making these lovely thumbprint cookies, wrapping them up and giving them to her friends. I liked that she was using coconut to roll them in instead of nuts.  They looked so good, I immediately tried them and loved them! The cookies are buttery good and the coconut crisps up on the outside and gives it a nice crunch. One year I opted to use orange marmalade instead of raspberry or apricot jam and liked it so much I just keep doing it that way.

Buttery Goodness....need I say more!

Jam Thumbprints printable recipe

adapted from Barefoot Contessa Family Style

3/4 pound (3 sticks) unsalted butter, at room temperature

1 cup sugar

1 teasp. pure vanilla extract

3 1/2 cups flour

1/4 teasp. kosher salt

1 egg beaten with 1 tablespoon water, for egg wash

7 oz sweetened flaked coconut

Raspberry or apricot jam

Preheat oven to 350 degrees F

In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until 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 wrap 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 or each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until coconut is golden brown. Cool and serve.