Jam ThumbprintsJam Thumbprint Cookies have long been a favorite holiday cookie. This, like most thumbprint cookie recipes, is the same standard recipe with loads of butter and dabbed with dot of jam, but I love the addition of the coconut that Ina Garten uses. Not a common addition in the typical thumbprint, but I think it makes a big difference. This cookie is a winner - give it a try! Bake these on a plain, ungreased baking sheet. Don't use a silpat or the cookie will spread too much.
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Recipe: Jam Thumbprints©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 25 min | Yield: About 2-1/2 dozen
- 3-1/2 cups all purpose flour
- 1/4 teaspoon salt
- 3/4 pound (3 sticks) of unsalted butter, softened at room temperature
- 1 cup of granulated sugar
- 1 teaspoon vanilla extract
- 1 cup of sweetened flaked coconut
- 1 egg beaten with 1 tablespoon water
- Your favorite jam (strawberry, raspberry, apricot)
Whisk together the flour and salt in a small bowl. Cream the butter, add the sugar together and blend; add the vanilla. Add the flour to the creamed butter about 1/4 cup at a time. Wrap in plastic and refrigerate for 30 minutes.
Preheat oven to 350 degrees F. Pour coconut into a pie plate and prepare egg wash. Pull off sections of the dough and roll into 1-inch balls. Dip in the egg wash, roll in the coconut and place them on an ungreased, bare baking sheet.
Press a light indentation in the top of each ball with your finger and drop about 1/4 teaspoon of jam into each indent. Bake at 350 degrees F for about 20 to 25 minutes or until golden brown, rotating trays halfway through the cooking period. Remove from oven and let rest on cookie sheet for a few minutes before transferring to a cooling rack. Makes about 2-1/2 dozen, depending on how you roll them.
Cook's Notes: Instead of rolling these in coconut, try finely ground walnuts or pecans!
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©Deep South Dish
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