Jam Thumbprint Cookies
(recipe by Ina Garten, Barefoot Contessa)
Our son adores these cookies. Just when I thought I might be nearly finished my Christmas baking, he called from university with a few requests, including these delicious little treats.
I watched Ina Garten make these on her show ("Barefoot Contessa") a few years ago, and they've been a regular in our home during the holidays ever since. These cookies pack really well in a cellophane bag tied with a beautiful ribbon. They make perfect hostess gifts and stocking stuffers.
You can probably use any kind of jam you like to fill the "thumbprints". I usually use seedless raspberry and apricot or mango. The cookies freeze well for a month and will last a couple of weeks at room temperature in an airtight container.
Jam Thumbprint Cookies
3/4 lb (1 1/2 c.) butter, room temperature
1 c. sugar
1 tsp. vanilla extract
3 1/2 c. all purpose flour
1/4 tsp. kosher salt
1 egg, beaten with 1 tbsp. water, for egg wash
7 oz. sweetened flaked coconut
Raspberry and/or apricot and/or mango jam
Preheat oven to 350 degrees.
Using electric mixer, cream butter and sugar until combined; add vanilla. Sift together salt and flour, and add slowly to butter mixture. Mix until dough comes together. Turn out on floured board and roll with hands into a flat disk. Wrap in plastic and chill 30 minutes.
Roll dough in your hands into 1 1/4 inch balls (about 1 oz each). Dip each ball in the egg wash, then in coconut (press coconut a bit to help it stick to ball). Place ball on parchment paper or Silpat lined baking sheet. Press a small indentation at the top of each ball with finger, and fill with 1/4 tsp. jam. Bake 20-25 minutes, until coconut is golden brown and cookie is cooked through. Cool completely and store or serve.
I watched Ina Garten make these on her show ("Barefoot Contessa") a few years ago, and they've been a regular in our home during the holidays ever since. These cookies pack really well in a cellophane bag tied with a beautiful ribbon. They make perfect hostess gifts and stocking stuffers.
You can probably use any kind of jam you like to fill the "thumbprints". I usually use seedless raspberry and apricot or mango. The cookies freeze well for a month and will last a couple of weeks at room temperature in an airtight container.
Jam Thumbprint Cookies
3/4 lb (1 1/2 c.) butter, room temperature
1 c. sugar
1 tsp. vanilla extract
3 1/2 c. all purpose flour
1/4 tsp. kosher salt
1 egg, beaten with 1 tbsp. water, for egg wash
7 oz. sweetened flaked coconut
Raspberry and/or apricot and/or mango jam
Preheat oven to 350 degrees.
Using electric mixer, cream butter and sugar until combined; add vanilla. Sift together salt and flour, and add slowly to butter mixture. Mix until dough comes together. Turn out on floured board and roll with hands into a flat disk. Wrap in plastic and chill 30 minutes.
Roll dough in your hands into 1 1/4 inch balls (about 1 oz each). Dip each ball in the egg wash, then in coconut (press coconut a bit to help it stick to ball). Place ball on parchment paper or Silpat lined baking sheet. Press a small indentation at the top of each ball with finger, and fill with 1/4 tsp. jam. Bake 20-25 minutes, until coconut is golden brown and cookie is cooked through. Cool completely and store or serve.
I love anything with coconut in or on it. Would be great to include these in your care packages, Lisa. Speaking of which, the postal carrier must have eaten mine because I never received it! :|
ReplyDeleteLOL...just need your address and you might get a wee treat one of these days.
ReplyDelete