Jam Thumbprint Cookies
Dear friends, please scroll down to view the photo tutorial and printable recipe for this delicious dessert that’s always a hit during the holidays!
Jam Thumbprint Cookies
This shortbread based cookie is always a hit with kids and grown-ups! You can use any type of jam as filling, but I prefer raspberry and apricot.
Ingredients
- ¾ lbs unsalted butter, at room temperature (3 sticks)
- 1 cup sugar
- 1 tspn pure vanilla extract
- 3½ cups all-purpose flour
- ¼ tspn kosher salt
- 1 egg (beaten with 1 tablespoon water for egg wash)
- 7 oz sweetened flaked coconut
- raspberry and/or apricot jam ( I prefer "Bonne Maman" brand)
Instructions
- Preheat oven to 350° 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 kosher 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 onto a floured board and roll together to make a flat square. Wrap in plastic and chill for 30 minutes.
- Roll the dough into thirty-two 1¼ inch balls (If you have a scale, they will weigh 1 oz each).
- Dip each ball into the egg wash and then roll into the shredded coconut.
- Place the balls on an ungreased cookie sheet lined with parchment paper and press a light indentation into the top of each with your thumb.
- Drop ¼ teaspoon of jam into each indentation. Bake for 20-25 minutes until the coconut is a golden brown.
- Cool and serve.
