This time of year, one of the most popular cookies is the thumbprint cookie. There are so many different recipes out there and it’s hard to choose which one is the best. I’ve made several different kinds and I think Ina’s cookies are the best. They are a shortbread based cookie which lends a nice flakiness to the cookies. Once the dough is chilled they are rolled into balls and dipped into coconut. The coconut does not overpower the cookies. People who don’t like coconut, generally like these. Just ask my son who kept saying ewww when I was making them.
I ended up bringing them to a cub scout Christmas party and learned that the raspberry flavor was the most popular. All I had leftover were several apricots. Which is fine with me, I have leftovers!
Jam Thumbprint Cookies:
- 3/4 pound (3 sticks) unsalted butter, at room temperature
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 3 1/2 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1 egg beaten with 1 tablespoon water, for egg wash
- 7 ounces sweetened flaked coconut
- Raspberry and/or apricot jam ( I used sugar free)
- Preheat the oven to 350 degrees 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 disk. Wrap in plastic 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.
Source: Barefoot Contessa Family Style by Ina Garten