Jam Thumbprint Cookies Ina Garten Recipes
JAM THUMBPRINT COOKIES (FROM INA GARTEN)
Thank you for Sharing!I make these festive and delicious Jam Thumbprint Cookies from Ina Garten every December. They are made with a delicate buttery cookie, filled with jam and topped with toasted coconut! Always a hit! Be sure to set your butter out so it is at room temperature before making the dough. These cookies freeze extremely well!
Provided by Laura
Categories Desserts and Sweets, Good for crowd, Holiday, Recipe
Yield 30-32 Cookies
Number Of Ingredients 8
Steps:
- In an electric mixer fitted with paddle attachment, at medium speed, combine butter and sugar, beating just until they are combined. Add vanilla. Beat until fully incorporated. Sift together flour and salt. With mixer at low speed, add the flour/salt mixture to the butter mixture. Beat until it begins to form the dough.
- Dump dough onto floured counter or board and form into a flat disk. Wrap the disk in plastic wrap and refrigerate 30 minutes. Prepare egg wash, and pour coconut into a medium-sized shallow bowl or pan.
- Preheat oven to 350F for conventional oven - I set my convection oven to 330F. Roll the dough in 1 1/4-inch balls. If you have a kitchen scale, it is good to weigh them. They should weigh 1 oz. Dip each ball into the egg wash, then roll it in the coconut. Set balls on parchment-covered cookie sheet, and using your thumb or index finger, press an indentation in the ball. This will slightly flatten the ball as well. Place 1/4 teaspoon of jam into each indentation.
- Bake cookies 20-25 minutes. Coconut should be golden when cookies are done. If coconut is too dark, try decreasing the oven temperature a bit. After a few minutes of cooling on the cookie sheet, remove to cooling rack until completely cooled.
JAM THUMBPRINTS
Steps:
- 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.
BAREFOOT CONTESSA THUMBPRINT COOKIES
Make and share this BAREFOOT CONTESSa THUMBPRINT COOKIES recipe from Food.com.
Provided by avalontwilightdesig
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- 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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- 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 disc. 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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