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Jam Thumbprint Cookies

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. —Rebecca Little, Park Ridge, Illinois
  • Total Time
    Prep: 20 min. + chilling Bake: 20 min./batch
  • Makes
    about 5 dozen

Ingredients

  • 1-1/2 cups butter, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 to 3-1/2 cups all-purpose flour
  • 1/3 cup sweetened shredded coconut
  • 1 large 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 enough flour to form a smooth dough.
  • 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 1-1/2 in. apart on parchment-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 15-18 minutes or until bottoms are browned. Remove to wire racks to cool. If desired, dust tops with confectioner's sugar.
Nutrition Facts
1 cookie: 82 calories, 5g fat (3g saturated fat), 15mg cholesterol, 43mg sodium, 10g carbohydrate (4g sugars, 0 fiber), 1g protein.
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