Jam Thumbprint Cookies

(for 32 cookies   40 cookies)

Ingredients

  • 3/4 pound (3 sticks) unsalted butter, at room temperature
    3根无盐黄油 室温软化
  • 1 cup sugar    3/4 cup sugar
    3/4 杯糖
  • 1 teaspoon pure vanilla extract
    1小勺香草精
  • 3 1/2 cups all-purpose flour
    3 + 1/2 杯普通面粉
  • 1/4 teaspoon kosher salt
    1/4 小勺盐
  • 1 egg beaten with 1 tablespoon water, for egg wash
    1个鸡蛋加一大勺水
  • 7 ounces sweetened flaked coconut
    7 ounces椰丝
  • Raspberry and/or apricot jam
    果酱

Directions

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.

预热烤箱350F;

黄油和糖打匀,加上香草精打匀;

过筛面粉和盐,倒入黄油糖中,和匀后裹上保鲜膜放入冰箱中30分钟;

拿出后,分32-40份,揉成球,沾蛋液后,裹上椰丝,用拇指压出小坑,小坑中放上果酱,摆放在没有喷油的烤盘上,20-25分钟;

 

Reference

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Published in: on December 13, 2010 at 4:23 pm  Leave a Comment  

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