Favorite Jam Thumbprint Cookies

Jam Thumbprint Cookies Recipe

• 3 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 1/2 cups (3 sticks) butter, softened to room temperature
• 1 cup sugar
• 1 teaspoon vanilla
• 1 egg white beaten with 1 tablespoon of water for egg wash coating
• 7 ounces of coconut for rolling balls of cookie dough in
• Raspberry or apricot jam for filling

1. In a mixing bowl, stir together the flour and salt and then set aside.
2. In a large bowl beat the butter and sugar together with an electric mixer on medium speed just until well blended and then briefly beat in the vanilla.
3. Add the flour mixture and beat just until the dough starts to come together.
4. Scrape the dough out onto a lightly floured surface and shape into a flat disk.
5. Wrap the disk of cookie dough in plastic wrap and refrigerate for 30 minutes.
6. When you are ready to bake your cookies, position one of the oven racks in the center and heat the oven to 350 degrees. Line 2 to 3 cookie sheets with parchment paper.
7. Roll portions of cookie dough into 1-inch balls.
8. Dip the balls in the egg wash and then roll in coconut.
9. Place the balls on the prepared cookie sheets about 1 inch apart.
10. Make an indentation in each ball of cookie dough with your thumb, index finger or a wooden spoon handle.
11. Fill the indentation with 1/4 teaspoon of jam.
12. Bake the cookies one sheet at a time in the center of the oven for 20 to 25 minutes, being careful that the coconut doesn't burn.
13. Remove from the oven and transfer to wire racks to cool completely.

This recipe makes about 36 to 48 Jam Thumbprint Cookies