You have got to love these thumbprint cookies with the jam centre, a really great holiday cookie recipe to make that I am sure will be a big hit with everyone
Thumbprint cookies are popular to make and there are a lot of different recipes out there for different versions so when I came across these one I was impressed as they are jam ones and I think they may be more popular with people
This great recipe is brought to you by Fifteen Spatulas on YouTube , thanks for sharing this recipe with us
Here below is a list of the ingredients you will need plus the video tutorial to watch both from the YouTube channel
Jam Thumbprint Cookies
yield: MAKES 1-1.5 DOZEN, DEPENDING ON SIZEIngredients:
1.5 sticks unsalted butter (12 tbsp), at room temperature
1/2 cup sugar
1 tbsp vanilla extract
10 oz all purpose flour (2 cups)
1/4 tsp salt
1 egg, beaten
7 oz sweetened flaked coconut
assorted jams of your choice
Preheat the oven to 350 degrees F. Place the beaten egg in one bowl, and the coconut in another.
With an electric mixer, beat together the butter and sugar until they are blended and creamed together. Add the vanilla, salt, and flour. Mix on low speed for a minute or two until the ingredients look combined. Note that the dough will look crumbly, but you should be able to grab a clump, and squish it together in one cohesive piece. If it falls apart, mix in a tbsp of water at a time until it holds together.
Place spoonfuls of cookie dough in your hand and roll the dough into 1-inch balls. Note that the dough may seem crumbly at first, but if you use the warmth of your hand to shape them, the crumbliness goes away. Dip each cookie ball into the egg, then the coconut.
Place the coated cookie balls on your baking sheet, then use your thumb to push an indentation into each cookie.
Repeat with all the dough, then dollop 1/2 tsp amounts of jam into each indentation. Bake for 20-25 minutes until the coconut is golden brown and toasty.
Let the cookies cool completely on a wire rack. These aren’t the kind of cookies that taste good when they’re hot. Once they’re cool, enjoy!
Original recipe source: Fifteen Spatulas