Description
Who doesn’t love a good butter cookie? Am I right? A rich shortbread? These Jam Thumbprint Cookies deliver the decadence of a shortbread with the sweet complement of a tasty jam.
Ingredients
Scale
- 3/4 pound (3 sticks) unsalted butter, at room temperature
- 1 cup sugar
- 1 tsp. pure vanilla extract
- 3 1/2 cups all-purpose flour
- 1/4 tsp. kosher salt
- 1 egg beaten with 1 Tbsp. water, for egg wash
- 7 ounces sweetened flaked coconut
- Your favorite jam
Instructions
- Preheat the oven to 350 degrees.
- In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined.
- Add the vanilla.
- Separately, sift together 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 disc.
- Wrap in plastic wrap and chill for 30 minutes.
- Roll the dough into 1 1/4 inch balls. (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 each with your thumb.
- Drop 1/4 tsp. of jam into each indentation.
- Bake for 20 to 25 minutes, until the coconut is golden brown.
- Cool and serve.
