This weekend I decided to make jam thumbprint cookies.
I love jam thumbprint cookies.
They are always a part of dainty tart platters, so quaint.
I found a recipe online that had shredded coconut on it.
Get ready for deliciousness!
I made the dough from scratch.
Dipped it in an egg wash.
Covered them in shredded coconut.
Made a thumbprint.
Put a tad of raspberry jam in the indent.
Then baked them for about 17 minutes.
They were done once the coconut was toasty brown. Don't they look good?
The cookie part was like shortbread, with the coconut, and the sweet fruity jam.
So good! Delicious!
What's your thumbprint recipe? A lot of stuff I can't make in Russia, but I think besides the coconut I should have all the ingredients!
ReplyDeleteHere you go Kristina! The cookie has a shortbread like texture which goes great with the jam.
ReplyDeleteJam Thumbprint Cookies
Yield:
32 cookies
Ingredients
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
Directions
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.