These thumbprint cookies can also serve as gifts. There are a lot of beautiful boxes and cans available in stores. Your friends and your family will surely appreciate this practical and delicious gifts. I baked batches of these cookies as a gift to one of my friends. She was so ecstatic she almost dropped the box in surprise. She was the type to appreciate food as gifts more than other material things so this recipe was perfect for her.
See what our friends from Smells Like Home have to say about this recipe:
“And now I’m kicking myself for waiting so long because these were some of the best cookies I’ve ever eaten. And if you love shortbread as much as I do, you’ll agree with me. It took all I had in me not to keep eating these yesterday! I wasn’t too sure about rolling the dough balls in coconut but I’m so glad I decided to because the toasted coconut added such a depth of flavor to the shortbread and jam that I was overwhelmed with delight.”
This recipe is truly a delightful recipe for anyone. I have to thank Ina Garten as this is her recipe. It’s being shared to us via Smells Like Home.
My family truly enjoyed this amazing recipe. And I am sure yours will too.
Ingredients
- 3/4 pound (3 sticks) Land O Lakes unsalted butter, at room temperature
- 1 cup Domino sugar
- 1 teaspoon McCormick pure vanilla extract
- 3 1/2 cups Gold Medal all-purpose flour
- 1/4 teaspoon kosher salt
- 1 Eggland’s egg beaten with 1 tablespoon water, for egg wash
- 7 ounces Great Value sweetened flaked coconut
- Smuckers Raspberry and/or apricot jam
Instructions
- Preheat the 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 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.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: You can smear peanut butter on top of these cookies if desired.
Thanks again to Smells Like Home for this amazing recipe.
