AN ARRAY OF RECIPES AND TIPS
"IN THE STYLE OF" GRAHAM
JAM THUMBPRINT COOKIES
Ok, I may be a little late on posting this classic Christmas cookie recipe...or maybe I am early. :)
Every year my bookclub has a cookie exchange; this year and I made 6 dozen Christmas sugar cookies, my favorite. I spent all day baking and frosting; had them all lined up on the counter still drying, when I came back into the room and realized I had about 4 dozen left which means two possibilities...my dog or my husband. Once I saw a mason jar and a half gallon of milk left on the counter I realized who the guilty party was. I love my husband dearly and I absolutely LOVE when he eats my cooking/baking so I didn't have the heart to tell him they were actually for my book club. I put the rest in the freezer for him at a later date and decided I needed to find a quick cookie replacement for my book club.
I judge my cookie's deliciousness based on the level of chocolate in it so for me these are good but not my top choice; however, majority of people seem to love theses cookies and an Ina recipe is usually never bad so I think you will like them.
Thankfully, I managed to hide a few of my sugar cookies in the back of the freezer for Santa on Christmas Eve...
Jam Thumbprint Cookies
Adapted from Ina Garten, Barefoot Contessa Family Style
Makes 32 cookies
3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam
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 (I use the back side of my measuring spoon). 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.
Hope you had a Merry Christmas!