I came across this thumbprint cookies recipe a few years ago via The Barefoot Contessa. I happened to be attending a Christmas party that night so I decided to make them to help out the hostess with goodies. They looked festive and delish, but I am always a little weary of Ina’s recipes. As most cooks know they taste incredible, but sometimes they can be heavy. That wasn’t an issue this time. I haven’t really made any adjustments to the original measurements. The response I received was far beyond anything I could have expected. People who weren’t even “cookie people” couldn’t eat just one. I was swarmed with requests for the recipe. Now that they are in my regular Christmas cookie rotation, they are always the first to vanish from our family’s holiday cookie jar and after one bite you will see why.
- 3/4 pound (3 sticks) unsalted butter, at room temperature
- 1 cup sugar
- 1 teaspoon 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
- Your favorite jam (raspberry and apricot are extra yummy)
- Preheat the oven to 350 degrees F.
- Cream together the butter and sugar until they are just combined and then add the vanilla.
- 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 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. Allow to cool completely before serving so that they don’t crumble.