These cookies are 89.5% tastier than they look.
Now, i’m not saying they’re ugly. They just don’t have the seductive lure that other cookies may have. They’re not a supermodel cookie. They’re more like the girl next door cookie.
They are what every cookie should be: perfectly flavored, easy to throw together, impossible to stop at just one.
Light buttery texture. Sweet toasted coconut. A seedy spoonful of jam on top. Oh, these are heavenly.
P.S. – I bet you could make prettier cookies from this recipe if you weren’t packing, cleaning, on the phone, and baking all at once… multitasking.
I made these a few weeks ago. I was in a mental battle of whether to go home to Philadelphia for the weekend or stay in the city; Hurricane Irene was threatening to hit the big apple hard, and I live in a flood zone. I wanted to stay in the city. I had a to do list 10 feet long and no desire to hop on a two hour bus. But I was also terrified of being evicted from my apartment with nowhere to go. While I contemplated the pros and cons of staying/ leaving – I baked. Cookies always help a situation.
I had everything in my pantry – which was good because hurricane irene left the shelves of every store quite barren. They were easy to enough to whip up; they had enough steps to keep my mind busy and focused.
I ended up booking my ticket out of the city that day. I brought home the full batch of cookies to share with the family – minus the 4 cookies that mysteriously disappeared during the bus trip…
My family is pretty picky when it comes to my baking. They all have their own ideas of the perfect cookie. I’m never surprised to find a plate of untouched cookies just sitting there with no takers. Ok, actually it shocks the hell out of me each time – it’s cookies. Cookies people!!
I was curious to see how these would fly with my cookie snob clan. With 26 cookies presented to the crew – 12 disappeared in less than an hour. Even my picky, chocolate – chip – only loving little brother ate 3 in one sitting – the mark of success in my book.
The recipe comes from Ina; A woman who never lets me down. The directions are pretty straight forward and easy to follow. Keep a lot of extra flour around; things may get sticky when working with the dough. A lot of bakers probably have most of the ingredients on hand – always a plus! You can definitely play around and fill the cookies with whatever flavored jam tickles your fancy. I was bummed to find I only had apricot preserves in my pantry, but next time I plan on mixing it up and using an assortment of flavors.
The chiller weather definitely has me thinking about Fall baking! What Fall treats are you dreaming up?
Jam Thumbprint Cookies – Ina Garten
- 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 andsugar. 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. 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.