Jam Thumbprint Cookies (Ina Garten)


I love these cookies, they’re easy to make & delicious to eat. I tried something a little different with some of the dough, I made it as per the directions, but didn’t roll in the egg & coconut, I put the balls into my mini muffin tin & fill with jam. When they were cooked & cooled I dusted with icing sugar. Next time I make these I’ll replace 1 cup of the flour with almond meal. This weeks cookie recipe was chosen by Cassandra of Foodie with Little Thyme, go & check out her blog, she has some great recipes to share.

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

Directions

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. 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. (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.

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One Response

  1. Great idea to bake these in a muffin tin. I also love the idea of using almond meal. I may give that a try as well. Maybe a little almond paste too.

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