jam thumbprints

Here are some cookies that I made back before our Seattle trip that I just haven’t gotten around to posting yet. They’re absolutely fabulous, and a tangy berry jam gives the sweet shortbread just the right amount of balance.

Jam Thumbprints
compliments of the Barefoot Contessa

3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups 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

Preheat oven to 350 degrees F.

In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until 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 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 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.

A variation (useful if you’re out of jam, like I found myself to be the other day), is to not put an indentation in the top or use jam, but just bake the little balls of shortbread and coconut. When they come out of the oven, drizzle them with melted chocolate mixed with a little butter and heavy cream (and maybe a touch of coconut rum to round out that coconut flavor). If you find that your chocolate mixture is difficult to drizzle, put it in a ziploc bag and cut the tiniest hole out of one of the corners and use it like a pastry bag to ‘write’ fun designs on the tops of the cookies.


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