It’s that time of the year — time for cookie exchanges! Last year I made no-bake chocolate cookies & lemon ricotta cookies, after having a showing like that I knew this year I had to up the ante. I had some raspberry jam at the house & immediately thought thumbprint cookies would be the way to go. I have a standard thumbprint recipe I go to when I want to make these but this time I switched things around by adding coconut to the mix — thanks to Food Network (& the countless hours I’ve spent watching their holiday programming) I was inspired.
Ingredients (makes 30 – 34 cookies)
3 sticks unsalted butter
1 cup white sugar
1 teaspoon vanilla or almond extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
1 egg, beaten
1 tablespoon of water
1 bag sweetened coconut flakes
Preheat the oven to 350. In a bowl, mix together the butter and sugar with an electric mixer until fully combined. Mix in vanilla & set aside.
In another bowl, sift flour & salt together. Add the sifted flour mixture slowly into the butter mixture at a low speed; mix until dough is together.
On a floured board, roll dough together & place inside a zip-lock bag; refrigirate for 30 – 40 minutes.
Beat egg with tablespoon of water to create an eggwash. Make an assembly linfe consisting of dough, eggwash & coconut. Roll dough into 1″ balls, dip & roll around egg wash & do the same on the coconut. Place cookie balls on cookie sheet & press the middle to create an indentation/spread the cookie. Spoon jam in indentation & bake for 20 minutes until cookies are golden brown.
Great hot or cool, these cookies are absolutely delicious. Buen provecho!
What’s your favorite holiday cookie recipe?