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.

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Servings: 32 cookies

Ingredients Method

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)

Method

 

1. Preheat oven to 350° F
2. 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.
3. Separately, sift together the flour and kosher salt.
4. With the mixer on low speed, add the flour mixture to the creamed butter and sugar.
5. Mix until the dough starts to come together.
6. Dump onto a floured board and roll together to make a flat square. Wrap in plastic and chill for 30 minutes.
7. Roll the dough into thirty-two 1¼ inch balls (If you have a scale, they will weigh 1 oz each).
8. Dip each ball into the egg wash and then roll into the shredded coconut.
9. 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.
10. Drop ¼ teaspoon of jam into each indentation. Bake for 20-25 minutes until the coconut is a golden brown.
11. Cool and serve.