Friday, February 14, 2014

BUTTER AND JELLY - MADE TO GO TOGETHER - BEST THUMBPRINT COOKIES EVER

BAREFOOT CONTESSA'S THUMBPRINT COOKIES


Butter and jelly - what is not to love?  These are really different from the thumbprint cookies you may have known before, they are made with mounds of butter, dusted with coconut and filled with any jelly you can dream up....wonderful buttery decadent goodness.  I got this recipe originally from Ina Garten's Christmas special and have loved it and made it every Christmas and other holidays in between ever since....

1 1/2 cups unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups flour
1/4 teaspoon kosher salt
1 large egg, beaten
1 tablespoon water
7 ounces sweetened flaked coconut
raspberry jam

Directions:

Preheat oven to 350 degrees F.   In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until 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 wrap 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. 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.

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