Happy almost weekend everyone! Do you have any big plans? I do, well not really for the whole weekend but tonight is dinner club on my street. The theme is "soup" and I can't wait because I'm a huge fan of soup. Today is also wet, cold and gloomy so it's the perfect night for it.
Last month for the January dinner club I hosted at my house I made these cookies from The Barefoot Contessa. Ina Garten uses this dough recipe for several different cookies, and what could be easier for the busy holiday season then a multipurpose dough recipe? Wish I'd thought of that when it was still the holiday's.....
The thing I love about this cookie is that they sort of stay the same texture for several days. They are a soft, crumbly type cookie. Not cakey or chewy at all, just moist on the inside but not doughy moist. It's sort of hard to explain but if you've ever had a shortbread cookie you might get what I'm trying to say. They are delicious! Buttery goodness with the added texture of the toasted coconut and the sweet jam. I'm a fan for sure.
If you're going egg-free just replace this egg wash with some milk or even water. We're just trying to get the coconut to stick.
Roll around in the coconut and squeeze the ball a bit to make it stick. You wants lots of coconut here.
Use your thumb to make an imprint in the dough ball.
Fill with your favorite jam, I used apricot.
Beautiful aren't they?
Jam Thumbprint Cookies
Recipe from Ina Garten
- 3 sticks unsalted butter, at room temperature
- 1 cup sugar
- 1 tsp vanilla extract
- 3 1/2 cups all-purpose flour
- 1/4 tsp kosher salt
- 1 egg, beaten with 1 Tbsp water, for egg wash
- 7 ounces sweetened flaked coconut
- Raspberry or Apricot jam
- Preheat the oven to 350 degrees
- In the bowl of your stand mixer, using the paddle attachment cream together the butter and sugar until just combined.
- Add the vanilla.
- In a medium bowl sift the flour and the salt together.
- Slowly incorporate the flour mixture into the butter/sugar mixture until a dough forms. Dump the mixture onto a floured surface, shape into a disk and wrap in plastic wrap.
- Refrigerate for 30 minutes.
- Use your fingers to shape the dough into 1 1/4 inch balls, if you have a food scale they should be about 1 ounce.
- Dip the balls in the egg wash and then the coconut.
- Place the balls on an ungreased cookie sheet lined with parchment paper.
- Use your finger or thumb to push a small indentation into the top of each cookie.
- Fill the indentation with about 1/4 tsp of jam.
- Bake for 20-25 minutes or until the coconut is golden brown.
- Cool and serve.