Jam Thumbprint Cookies are delicious, and they look beautiful on your Christmas cookie tray!
Jam Thumbprint Cookies
Ingredients
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 salt
1 egg beaten with 1 tablespoon water
7 oz sweetened flaked coconut
raspberry and apricot jam
Directions
~Preheat the oven to 350°.
~In an electric mixer, cream together the butter and sugar. 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. Dip each ball into the egg mixture and then roll it in coconut.
~Place the balls on an ungreased cookie sheet. 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.
~Makes about 2 1/2 dozen cookies.
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