Monday, November 24, 2008

Cookie Monday!

Jam Thumbprints

I started making these at Christmas time four years ago, when I taught preschool. I made and packaged them as gifts for my fellow teachers, and they were a huge hit! Everyone asked for the recipe. Now they remind me of the holiday season, so here they are!

1. Start with my
basic shortbread dough, using only vanilla, rather than the combination of extracts. You can also use a 50/50 ratio of All Purpose flour and Whole Wheat flour, and they still taste great! Form the ball of dough into a disk, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.

2. In the mean time, preheat the oven to 350 degrees, and prepare the following ingredients:

one egg, beaten with a tablespoon of water
2 cups flaked coconut
1/2 cup unsweetened all-fruit spread (I like raspberry and apricot)

3. Once chilled, form dough into small, walnut-sized balls (makes about 32). Roll balls in the egg wash, then in the coconut, and place on baking sheet. Make an indentation with your thumb on top of each cookie, making sure not to break the dough apart.
{see Chayse's thumbprint, below}

4. Fill each indentation with a little dollop of jam (about 1/2 teaspoon), and bake for 20-22 minutes, until golden brown. Cool on a wire rack, and enjoy!

Like I said, packaged nicely in clear cellophane bags, tied with ribbon, these cookies make great, yummy homemade gifts!

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