Jam Thumbprints

I still don’t have the comment email notification thing figured out, so I’m taking a break to share a recipe. I made these cookies a few days ago to send to my secret Santa recipient along with the scarf I knit for her. They’re super easy to make and so delicious, and they have the added bonus of looking very impressive. I made two batches: one with chopped walnuts and triple berry jam, and another with coconut and strawberry jam.

1 stick unsalted butter, room temperature
1/4 cup sugar
1 large egg, separated
1/2 teaspoon pure vanilla extract
1 cup flour
1/8 teaspoon salt
1 cup flaked sweetened coconut or
1/2 – 3/4 cup hazelnuts, almonds, pecans or walnuts, toasted and finely chopped
1/2 cup jam

Preheat oven to 350 and place rack in center of oven. Line a baking sheet with parchment paper or a Silpat, which is what I used.

Cream the butter and sugar until light and fluffy (2-3 minutes). Add the egg yolk and vanilla extract and beat until combined.

In a separate bowl, whisk together the flour and salt. Add the flour mixture to the batter and beat just until combined. If the batter is too soft to roll into balls, refrigerate for about 30 minutes.

In a small bowl, whisk the egg white until frothy. Place the coconut on a plate. Roll the dough into 1 inch balls. Taking one ball of dough at a time, dip first into the egg white and then lightly roll into the coconut. Place on the prepared baking sheet spacing about 1 inch apart. Using your thumb or end of a wooden spoon, make a indentation into the center of each cookie and fill with about 1/4 teaspoon of jam.

Bake for about 13-15 minutes, or until cookies are set and the coconut has nicely browned. Remove from oven and place on wire rack to cool.

Makes about 20 cookies.


2 Responses

  1. Jam thumbprints are sooo good! I tend to make them with almonds and strawberry or raspberry jam, but coconut sounds interesting. I bet your Secret Santa person will loooooooove them.