Jam Thumbprints
Recipe By: Ina Garten
1 1/2 cups (3 sticks) unsalted butter -- at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cup flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water -- for egg wash
7 ounce sweetened flaked coconut
Raspberry and/or apricot jam
Preheat oven to 350 degrees F.
In an electric mixer fitted with the paddle attachment, cream
together the butter and sugar until 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 wrap 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.
Exported from A Cook's Books -- Recipe management for Macintosh
--
Rec.food.recipes is moderated by Patricia D. Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/