Jam Thumprints
This has got to be one of the most beautiful cookies! With a dollop of glistening jewel-toned jam nestled into a tender cookie that’s coated with a flaky, golden crust of coconut. Jam Thumbprints are almost too pretty to eat. Almost.
Equipment
- Electric mixer
- Baking sheets lined with Silpat liners or parchment paper
Ingredients
- 1-½ cups unsalted butter, at room temperature
- 1 cup sugar
- 1-½ teaspoons pure vanilla extract
- 3-½ cups flour
- ¼ teaspoon kosher salt
- 1 extra-large egg
- 1 tablespoon water
- 1 bag sweetened flaked coconut, 14-ounces
- 1 jar of your favorite preserves or a combination, such as apricot and raspberry, 13-ounces
Instructions
- Place the butter in a large mixing bowl and cream on medium speed. Beat until light and fluffy, about 1 to 2 minutes depending on the softness of your butter.
- Add the sugar and continue beating on medium speed until well blended, about 1 to 2 minutes.
- Pour in the vanilla extract then blend into the butter and sugar on medium speed.
- In a small bowl whisk together the flour and kosher salt.
- Add about 1 cup of the flour at a time, stirring into the butter and sugar on low speed, beating about 20 to 30 seconds after each addition. Once all the flour has been added blend just until the flour is mixed in and the dough comes together. Don’t over mix or the cookies will not be tender.
- Turn the dough out onto a sheet of parchment paper that is very lightly dusted with flour. Divide the dough into two pieces and shape each into a flattened round – this makes it easier to handle. Wrap each round of cookie dough in a sheet of parchment then drop into a storage bag and chill for at least 30 minutes. At this point you can keep it chilled for several days.
- When you’re ready to bake let the dough rest at room temperature for about 30 minutes. Measure out pieces of dough, about ¾-ounces each (or for smaller cookies, ½-ounces each). Roll them gently into round balls.
- Place the egg and the water in a small bowl and whisk until well blended. Place the coconut in a separate bowl.
- Toss each dough ball in the egg wash, coating all sides. Then roll the cookie dough in the coconut, pressing gently so that the coconut sticks.
- Place the cookies on a baking sheet lined with either a Silpat or with parchment paper, leaving about 2” between cookies.
- Using the back of a melon baller or your thumb, gently press an indentation into each cookie. If the cookies crack when pressed just gently push the dough back together. Top with about a teaspoon of jam in each.
- Bake the cookies at 350-degrees for 20 to 25 minutes or until the cookies are lightly golden, taking care to not let the coconut get too dark. Check at 20 minutes, rotating the pans in the oven if needed.
- Cool on the pans for about five minutes then transfer to a wire rack to cool completely. Store in a sealed container.