I love these cookies. I remember the first time I tasted them, I was in heaven. Shortbread, coconut, and the raspberry-plum jam I make every year. What's not to like?! My family fell in love with them. I brought a batch to work - they fell in love with them. In fact, one of my co-workers told me he developed a craving for these cookies! Truth be told... I have, too!
Jam Thumbprint Cookies
3/4 pound (3 sticks) unsalted butter, room temperature
1 cup sugar
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 egg, beaten with 1 tablespoon water (egg wash)
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam (I used my homemade raspberry-plum jam)
Preheat oven to 350 F.
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. 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 disc. 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 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.
Yield: 32 to 36 cookies
Source: Barefoot Contessa Family Style, copyright 2002