Latest Obsession

A few weekends ago I was thumbing through my Barefoot Contessa Family Style cookbook when I came across a cookie recipe that intrigued me.

There are two camps of folks in this world – those that like coconut and those that cannot stand it. I happen to be someone that LOVES coconut. I love the smell, the flavor, the texture and I think visually it is an awesome ingredient. I probably like it most of all because it reminds me of somewhere tropical – like Hawaii!

I make the above disclaimer because these cookies have coconut in them so that might turn some of you off from giving this easy little recipe a whirl.

They are called Jam Thumbprint Cookies. The recipe will make 32 cookies depending on the size you prefer. I also like the recipe because you can create a variation of flavors by using different jams. Thus far, I have used strawberry, raspberry and a strawberry-mango. Each jam flavor brings a different complexity to the cookie.

I had the opportunity to use homemade jam (thank you, Rick Kerfoot) over store bought and I noticed a difference, but either way they are still super delicious.

I am off to the store this weekend to get more coconut because we are down to our last few cookies and I am afraid I will not win that arm wrestling challenge!

¾ pound (3 sticks) unsalted butter – at room temperature

1 cup sugar

1 teaspoon pure vanilla extract

3 ½ cups all-purpose flour

¼ teaspoon kosher salt

1 egg beaten with 1 tablespoon water, for egg wash

7 ounces sweetened flaked coconut

Jam of your choice (she suggests raspberry and/or apricot

Preheat oven to 350 degrees.

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 mixtures 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 disc. Wrap in plastic and chill for 30 minutes.

Roll the dough into 1 ¼ inch balls. 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 ¼ teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until coconut is a golden brown. Cool and serve. 

And finally.....ENJOY!