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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This cookie recipe is by Ina Garten, The Barefoot Contessa. The cookie dough is rolled into balls, dipped in an egg wash and rolled in coconut. A thumb print is made and jam is put in the center to make a festive holiday or any day cookie. The browned coconut makes for a wonderful presentation. Ingredients:
3/4 lb unsalted butter, at room temperature |
1 cup sugar |
1 teaspoon vanilla extract |
3 1/2 cups flour |
1/4 teaspoon salt |
1 egg, beaten with |
1 tablespoon water for egg wash |
7 ounces sweetened flaked coconut |
raspberry jam or apricot jam |
Directions:
1. Cream butter and sugar in mixer and add vanilla.
2. Sift together flour and salt and add to the creamed mixture.
3. Mix until dough starts to come together.
4. Dump onto a floured board and roll into a flat disk.
5. Wrap in plastic wrap and chill for 30 minutes.
6. Roll dough into 1 1/4-inch balls and dip each one into the egg wash and then roll it in the coconut.
7. Place on an ungreased cookie sheet and press a light indentation into the top of each with your finger.
8. Drop 1/4 teaspoon of jam into each indentation.
9. Bake at 350° for 20 to 25 minutes until coconut is golden brown.
10. Cool on wire rack.
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