Thursday, November 13, 2008

Recipe Tuesday: two days late...

Sorry folks. I'm a little tardy with this week's Recipe Tuesday. You'll survive, though. Especially if you make these cookies. By George they are fabulous! I made these first about five years ago for a cookie party and have loved them ever since. I'm stealing this week's recipe from everyone's favorite Contessa, the Barefoot variety, and sharing Ina Garten's recipe for Jam Thumbprint Cookies. Also, be sure to check out her latest book Barefoot Contessa: Back to Basics which has received great reviews and features new and old recipes that are classy, delicious and simple. I love Ina Garten more than I should, because her voice often annoys me. Her recipes are accessible to most anyone, she loves gay men as much as I do, and she's created an empire based on the simple love of delicious food. I can get behind that.

Jam Thumbprint Cookies - Ina Garten
  • 3/4 pound (3 sticks) unsalted butter, at room temperature
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1 egg beaten with 1 tablespoon water, for egg wash
  • 7 ounces sweetened flaked coconut
  • Raspberry and/or 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.

2 comments:

  1. I've made these before (and I think I brought them into the library last Christmas)...and they are ridiculously good and easy to make.

    ReplyDelete
  2. I've never actually cried when i read a comment before. thanks. that was what i needed to hear, right back at ya.

    ReplyDelete

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