Ina Garten’s Jam Thumbprint Cookies

I make Ina Garten’s jam thumbprint cookies recipe every year during the holidays (been over 15+ years at it now). They are so good. It’s basically a shortbread rolled in coconut and topped with a mini dollop of jam. Mmm… so simple and so yum! I’m pretty sure there are no other jam thumbprint cookie recipes that can top this. There just aren’t… or at least I’ve yet to find one. Plus, how can you not love the way these come out? They are so good-looking and never disappoint in the taste department.

Give it a try and let me know what you think.

Ina Garten’s Jam Thumbprint Cookies

Author: Mai Cooking Method:Baking Cuisine:American Courses:Dessert

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 40 minutesTotal time:1 hour 50 minutesServings:4 servingsCalories:300 kcal Best Season:Summer

Description

Buttery cookie with a coconut coating, topped with a sweet mini dollop of jam. So good!

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 (or jam of your choice)

Instructions

1. Preheat the oven to 350 degrees.
2. 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 disc. Wrap in plastic wrap and chill for 30 minutes.
3. 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.

Keywords:Cookies, Holidays