We are making another cookie for our next Barefoot Bloggers selection, chosen by Cassandra of Foodie with a Little Thyme. I knew that McHubby would love these cookies for the coconut alone! The dough, which reminded me of the crumbly texture of shortbread, takes no time to make, and then it needs to chill in the fridge for ½ hour. I used raspberry jam for my cookies, but other flavors would be tasty with the rich, buttery flavor.
Source: Jam Thumbprint Cookies, Barefoot Contessa Family Style
¾ pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 ½ cups all-purpose flour
¼ teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces 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 they are 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 and chill for 30 minutes.
Roll the dough into 1 ¼-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 ¼ teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.