Sunday, December 4, 2011

Jam Thumbprint Cookies

These cookies are not for those who want a quick sugar cookie like fix. These cookies are to be made and nurtured at the same time. Yeah right who are we kidding, these cookies right here actually take me back to being a kid and spending the Summer’s at my Grandparents business in Laguna Niguel. Their was a bakery that still is in business to this day called Scandia Bakery, that used to make these and the best sugar cookies you could ever dream of having. This recipe is classic and if done right will impress everyone you serve em too.
The Old School never goes out of style, so enjoy these Official Old School Jam Thumbprint Cookies on National Cookie Day.

¾ lbs (3 Sticks) Unsalted Butter, At Room Temperature
1 Cup Sugar
1 tsp Pure Vanilla Extract
3 ½ Cups All-Purpose Flour
¼ tsp Kosher Salt
1 Egg Beaten w/ 1 TBS Water, For Egg Wash
7 Ounces Sweetened Flaked Coconut
13 oz  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 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 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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