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Jam Thumbprint Cookies

          From AngelDeNoir—9-8-04

 

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 salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam

Preparation:

Preheat the oven to 350 degrees F.

In an electric mixer cream together the butter and sugar until
combined and 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.
Dip each ball into the egg wash and then roll it in coconut. Place
the balls on an
cookie sheets lined with parchment and press a light indentation
into the top of each with your finger.
Drop 1/4 tsp of jam into each indentation. Bake for 20 to 25
minutes, until the coconut is a golden brown.
Cool and serve.
Makes 32 cookies!

Enjoy!