Jam On It

It’s not always easy being a single girl in the kitchen.  I am typically the only one here to enjoy my kitchen concoctions (yep, I live alone, I’m a real one-woman show).  So, when you’re a girl who lives alone and loves to bake, and has already stuffed her friends full of delicious Neiman Marcus cookies, it’s probably best to refrain from making more baked goods knowing you’ll be the only one around to consume them, right?  Never.

I couldn’t resist making these Jam Thumbprint cookies, recipe courtesy of Ina Garten.  I’d made them before and they were so fantastic I had to make them again to share here.  That’s my story and I’m sticking to it- blame the blog, it can’t defend itself.  The combination of coconut, buttery shortbread, and sweet jam really comes together so well and these are well worth the extra effort.  I used raspberry jam and apricot jam for these, but I’ve also used strawberry jam or pineapple preserves and they’ve all been fantastic.

thumbprints

Jam Thumbprints

Ingredients:

  • 3/4 lb. (3 sticks) unsalted butter, at room temperature
  • 1 C. sugar
  • 1 tsp. vanilla extract
  • 3 1/2 C. all-purpose flour
  • 1/4 tsp. kosher salt
  • 1 egg, beaten with 1 Tbs. water, for egg wash
  • 7 oz. sweetened flaked coconut
  • strawberry jam (or raspberry, or apricot)

Directions:

Preheat the oven to 350 degrees.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar just until combined and add vanilla.

In a separate bowl, sift together the flour and salt.

With the mixer on low, add the flour mixture to the butter mixture and mix until the dough starts to come together.

Dump the dough out on a floured surface, and roll into a flat disc.  Wrap in plastic wrap and chill for 30 minutes.

Roll the dough into 1 1/4 inch balls (they should weigh about one ounce if you have a scale).

Dip each ball into the egg wash, roll in the coconut, and place on an ungreased cookie sheet.

When all the dough has been used, make an indent in the top of each ball with your finger.

Drop 1/4 tsp. jam into each indentation.

Bake for 20 to 25 minutes until coconut is golden brown.  Makes 32 cookies.

Source: Barefoot Contessa Family Style

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