Jam Thumbprints

Recipe By: Ina Garten
Published in: Barefoot Contessa Family Style

3/4 pounds (3 sticks) unsalted butter -- at room temperature
1 cup sugar
1 teaspoons pure vanilla extract
3 1/2 cup flour
1/4 teaspoons kosher salt
1 egg beaten with 1 tablespoon water -- for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam

Preheat oven to 350 degrees F. In an electric mixer fitted with the paddle
attachment, cream together the butter and sugar until 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 wrap 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.

Prep Time: 20 minutes
Cook Time: 25 minutes
Yield: 32 cookies


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