We decided that baking was a definite necessity and I had just the recipe to try out.
I found this recipe on Pinterest (shocker), and it sounded different than any cookie I'd ever made before.
These cookies are comparable to a shortbread cookie, and combined with the sweetness of the jam they are wonderful!
Jam Thumbprint Cookies
Recipe Adapted from: Baker by Nature
3 Sticks of Butter or Margarine, Softened
1 Cup Sugar
1 tsp. Vanilla
3 1/2 Cups All-Purpose Flour
1/4 tsp. Salt
1 Egg, beaten with 1 Tbsp. Water
1 Cup Sweetened Flaked Coconut
Jam/Jelly of your choice (I used grape, strawberry, and Pina Colada)
Cream together the butter and sugar in a large bowl, until just combined.
Add vanilla and stir in thoroughly.
Sift together the flour and salt in a separate bowl.
Slowly add the flour mixture to the butter mixture, and mix until the dough begins to come together.
On a floured board or counter, knead dough together and form a disk shape. Wrap the dough in plastic and place in your refrigerator for 30 minutes.
Preheat your oven to 350 Degrees.
Prepare the egg and water in one bowl, and the coconut flakes in another.
Roll the chilled dough into 1 inch balls, dip in the egg wash, then roll in the coconut.
Place the balls onto an ungreased cookie sheet. These cookies do not spread much, so you can place them pretty close to each other.
Press a circle into the top of the ball, creating a place to drop the jam.
drop about 1-1 1/4 teaspoon of jam onto each cookie. Be careful not to drop too much, or it will run over the cookie in the oven.
Bake for 18-22 minutes, depending on your oven. (Mine took 18) The coconut will turn a golden brown color, but be careful not to burn it! (The bottoms will be a darkish brown because of the coconut) Cool slightly before serving!