Jam Thumprint Cookies
 
Cook time
Total time
 
Ingredients
  • 3/4 lb (3 sticks) unsalted butter, room temperature
  • 1 cup sugar
  • 1 tsp pure vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1/4 tsp kosher salt
  • 1 egg beaten with 1 tsp water (egg wash)
  • 7 ounces sweetened flaked coconut
  • Strawberry or apricot jam
Instructions
  1. Preheat oven to 350F.
  2. In a mixing bowl fitted with a paddle attachment, cream the butter and sugar until just combined. Add the vanilla and mix again.
  3. In a medium bowl, sift together the flour and salt. Put the mixer on a low speed and gradually add the sifted flour to the butter mixture. Continue to mix just until the dough starts to come together. Pour the mixture onto the counter, work with your hands to form one or two balls of dough then flatten. Wrap with plastic wrap and refrigerate for about 30 minutes.
  4. Remove the dough from the fridge, scoop 1 1/4? balls of dough, shaping with your warm hands. Dip into egg wash then into the coconut, pressing it to stick. Place the ball on silpat or parchment lined cookie sheets. Gently press an indentation into the tops with your finger, pressing sides together to avoid cracking. Dollop a small bit of jam into the top indentation.
  5. Bake for 20-25 minutes, just until the coconut is lightly golden. Remove, allow to cool slightly then move to wire racks to finish cooling.
Recipe by Just a Smidgen at https://justasmidgen.com/2012/12/19/grace/