Jam Thumbprint Cookies

INGREDIENTS:

  • ¾ pound butter
  • 1 cup sugar
  • 3 ½ cup flour
  • ¼ tsp salt
  • 1 egg beaten with 1 tbsp of water
  • 7 oz coconut
  • Raspberry jam

DIRECTIONS:

1) Preheat oven to 350°F

2) In an electric mixer, cream together butter and sugar until just combined. Then add vanilla. Separately, sift together flour and salt. Wit the mixture on low speed, add flour mixture to the creamed butter and sugar. Mix until dough starts to come together. Dump on to floured board and roll together. Wrap in plastic and chill for 30 mins.

3) Roll dough into 1 ¼ inch balls, dip each ball into egg wash and roll 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 or until the coconut is a golden brown. Cool and serve.

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