Jam Thumbprint Cookies are a long time favorite around the holidays. I've had this recipe for so long now, I don't even remember the original source, but it looks like it might have been based on an Ina Garten recipe. Most thumbprint cookies are pretty basic though, but I love the addition of the coconut with this recipe. Not a common addition to the typical thumbprint, but I think it makes a big difference This cookie is a winner - give it a try!
(I apologize for the quality of this picture, but this was taken when I had baked cookies and put together mugs of packaged candies for some of hub's friends back in 2006, so it was before I had my big girl blogger camera which I love, love, love. So the pics on these links are pretty awful, but at least they will give you an idea of what these cookies look like anyway. Again, my apologies.)
| Share |
Jam Thumbprints
From the Kitchen of Deep South Dish
3-1/2 cups all purpose flour
1/4 teaspoon salt
3 sticks of unsalted butter, softened at room temperature
1 cup sugar
1 teaspoon vanilla extract
1 cup of sweetened flaked coconut
1 egg beaten with 1 tablespoon water
Strawberry jam (or raspberry, apricot)
Sift together the flour and salt in a bowl. In a mixer, cream the butter and sugar together and add the vanilla. Incorporate the flour mixture into the creamed butter about 1/2 cup at a time. Once dough begins to come together stop the mixer. Take a sheet of plastic wrap and spray with non-stick spray. Scoop out the dough and wrap in the plastic wrap forming a flattened disk. Place into freezer to chill for approximately 15 to 20 minutes. This will make it workable.
Pour coconut into a pie plate. Preheat oven to 350 degrees, and remove dough from freezer, pulling off sections and rolling to form balls about 1” in size. Roll the balls in the egg wash and then in the coconut and place them on the ungreased 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 dent. Bake for 20 to 25 minutes or until golden brown.
If you are cooking two trays at a time, swap trays on the racks about halfway through the cooking period. Remove from oven allowing to cool on the cookie sheet for a few minutes before transferring to a cooling rack.
Source: http://deepsouthdish.com
Adapted from Ina Garten
Requires Adobe Reader - download it free!
Check These Out Too!
Pecan Finger Cookies
Chocolate Snowcaps
Pecan Shortbread
.
0 comments:
Post a Comment
Thanks for taking the time to comment - I love hearing from readers and I read every single comment and try to respond to them right here on the site, so stop back by!
From time to time, anonymous restrictions and/or comment moderation may be activated due to comment spam. I also reserve the right to edit, delete or otherwise exercise total editorial discretion over any comments left on this blog.