Jam Thumbprint Cookies

Name: Jam Thumbprint Cookies
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 64
Cuisine: Global
Ingredients: 341 grams butter, softened; 28 grams flaked coconut; 28 grams flaked coconut; 64 servings Confectioners sugar, optional; 1 egg; 438 grams all-purpose flour; 113 milliliters apricot or red raspberry preserves; 0 teaspoons salt; 200 grams sugar; 1 teaspoon vanilla extract; 1 Tbsp water

The recipe Jam Thumbprint Cookies can be made in around 40 minutes. Watching your figure? This lacto ovo vegetarian recipe has 115 calories, 1g of protein, and 5g of fat per serving. This recipe covers 1% of your daily requirements of vitamins and minerals. This recipe serves 64. It works well as a dessert. This recipe from Taste of Home requires vanillan extract, sugar, salt, and egg. Users who liked this recipe also liked Jam Thumbprint Cookies, Jam Thumbprint Cookies, and jam thumbprint cookies.

Instructions

In a large bowl, cream the butter, sugar, vanilla and salt until light and fluffy. Gradually beat in flour. Wrap in plastic wrap and refrigerate 30 minutes or until easy to handle.

Ingredients you will need

Vanilla

Butter

Cream

All Purpose Flour

Sugar

Salt

Wrap

Equipment you will use

Plastic Wrap

Bowl

Preheat oven to 350°.

Equipment you will use

Oven

Place coconut in a small bowl. In a separate bowl, whisk egg and water. Shape cookie dough into 1-in. balls; dip tops in egg mixture, then in coconut, pressing slightly to adhere.

Ingredients you will need

Dip

Coconut

Water

Egg

Equipment you will use

Whisk

Bowl

Place 2 in. apart on parchment paper-lined baking sheets, coconut side up.

Ingredients you will need

Coconut

Equipment you will use

Baking Paper

Baking Sheet

Press a deep indentation in center of each with the end of a wooden spoon handle. Fill with preserves.

Ingredients you will need

Preserves

Equipment you will use

Wooden Spoon

Bake 18-20 minutes or until bottoms are browned.

Equipment you will use

Oven

Remove to wire racks to cool. If desired, dust tops with confectioner's sugar.

Ingredients you will need

Sugar

Equipment

Ingredients

Servings:

341grams

butter, softened 28grams

flaked coconut 28grams

flaked coconut 64servings

Confectioners' sugar, optional 1

egg 438grams

all-purpose flour 113milliliters

apricot or red raspberry preserves 0teaspoons

salt 200grams

sugar 1teaspoon

vanilla extract 1Tbsp

water

Recommended wine: Cream Sherry, Port Wine, Moscato Dasti

Cream Sherry, Port Wine, and Moscato d'Asti are my top picks for Dessert. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.