Jam Thumbprint Cookies Recipe

Jam Thumbprint Cookies Recipe photo by Taste of Home

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When I was four, Mom and I would don our aprons and I would pretend we were bakers named Marge and Betty. Though we dropped that routine, we still make Christmas cookies together every year.

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Jam Thumbprint Cookies Recipe

Prep: 20 min. + chilling Bake: 20 min./batch

Yield: 64 Servings

20 20 40

Ingredients

1-1/2 cups butter, softened
1 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
3-1/2 cups all-purpose flour
1/3 cup flaked coconut
1 egg
1 tablespoon water
1/3 cup apricot or red raspberry preserves
Confectioners' sugar, optional

Directions

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.
Preheat oven to 350°. 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. Place 2 in. apart on parchment paper-lined baking sheets, coconut side up.
Press a deep indentation in center of each with the end of a wooden spoon handle. Fill with preserves.
Bake 18-20 minutes or until bottoms are browned. Remove to wire racks to cool. If desired, dust tops with confectioner's sugar. Yield: about 5 dozen.

Nutritional Facts 1 cookie equals 82 calories, 5 g fat (3 g saturated fat), 15 mg cholesterol, 43 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein.

Originally published as Jam Thumbprint Cookies in Taste of Home February/March 2013

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Jam Thumbprint Cookies

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Reviewed on Feb. 12, 2013 by cnymom

These cookies were excellent! I made my batch with raspberry preserves. I made an error following the recipe, I dipped the whole cookie in the egg & water and rolled the whole cookie in the coconut-instead of just the tops. We're coconut fans so it wasn't a problem & I think it even added to the already great recipe! I will definitely make these again.