December 8, 2007
One of my son's favorite things to do during the Holiday season is to bake Christmas cookies. As soon as the tree is decorated, he begins asking when we can make cookies. This conversation usually goes on for weeks.
Today we kicked off our Christmas cookie extravaganza with one of our favorites... Jam Thumbprints. These cookies are sweet and buttery. The coconut is golden and delicious. The jam is sweet yet slightly tart. I can honestly say that they might be my all time favorite cookie.
I believe this recipe originally came from The Barefoot Contessa, although I couldn't tell you which one of her books. When making the cookies, you can use any kind of jam that you like. My personal favorite is MaraNatha Mixed Berry Jam.
By the way, Susan over at Food Blogga is having a Christmas cookie contest. Go check out all the delicious entries.
3 sticks unsalted butter, at room temperature
1 c. sugar
1 tsp. vanilla
3 1/2 c. flour
1/4 tsp. salt
1 egg beaten with 1 Tbs. water
7 oz. sweetened coconut
jam (raspberry, apricot, mixed berry...)
Using your mixer, cream together the butter and sugar until they are just combined. Add the vanilla.
In a separate bowl mix together the flour and salt. With the mixer on low, add the flour mixture to the creamed butter. Mix until the dough starts to come together.
Dump the dough onto a floured surface and form 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 wash and then roll it in the coconut. Place the balls on a cookie sheet and press a light indentation into the top of each one with your finger. Fill each indentation with 1/4 tsp. of jam.
Bake at 350 degrees F. for 20-25 minutes. The coconut should be golden brown.