Thumbprint Cookies
Shortbread cookies rolled in coconut, then filled with your favorite preserves. These cookies make a wonderful presentation!!
Servings: 32 cookies
Ingredients
- 1 1/2 c. unsalted butter room temperature
- 1 c. granulated sugar
- 1 tsp. vanilla extract
- 3 1/2 c. all-purpose flour
- 1/4 tsp. kosher salt
- 1 lg. egg beaten with 1 T. water for egg wash
- 7 oz. sweetened flaked coconut for rolling
- raspberry or apricot jam
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, cream together butter and sugar with an electric mixer, until just combined, then add vanilla.
- Sift together 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 the dough on a well-floured surface 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 wash and then roll in coconut. Place balls on an un-greased baking sheet, flatten slightly and press an indentation on the top of each cookie with your thumb. Drop 1/4 teaspoon of jam into each indentation.
- Bake for 18 to 22 minutes, or until the coconut is golden brown. Cool and serve.
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