Coconut-Raspberry Thumbprints |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Feel free to halve this recipe, as it will feed a crowd as written. Recipe from Food and Wine. They look amazing and sound very easy to make! Perfect colors for Christmas. Ingredients:
2 1/2 cups all-purpose flour |
3/4 cup shredded unsweetened coconut |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 cup unsalted butter, softened |
1 1/4 cups sugar |
1 large egg yolk |
1 teaspoon pure vanilla extract |
1 1/2 cups raspberry jam |
Directions:
1. In a medium bowl, whisk the flour with the coconut, baking soda and salt.
2. In a standing electric mixer fitted with a paddle, or using a hand mixer in a large bowl, beat the butter with the sugar at medium speed until light and fluffy, about 3 minutes.
3. Beat in the egg yolk and vanilla, scraping the side and bottom of the bowl.
4. Beat in the dry ingredients at medium-low speed.
5. Wrap the dough in plastic and refrigerate for 15 minutes.
6. Preheat the oven to 350°. Position the racks in the upper and lower thirds of the oven.
7. Roll the dough into 1-inch balls and bake for 14 minutes. Make a dent in the cookies; fill with jam and bake for about 10 minutes.
8. Let the cookies cool on the sheets for 5 minutes, then transfer to racks to cool completely.
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