I can never decide if I like the raspberry or apricot the best...
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5 days ago
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Showing posts with label apricot. Show all posts
Showing posts with label apricot. Show all posts
Tuesday, December 15, 2009
Christmas Favorites: Best Cookie
It's not the holiday season until I start baking. The past 2 weekends I've been out of town and have not baked a crumb. I'm deprived from baking to put it lightly. Last night, after a crazy day of school my first thought was-go home, grocery store, bake jam thumbprint cookies. They are my favorite Christmas cookie I believe, besides the classic sugar cookie. And it's not like I have to bake them only at Christmas, but that seems to be the only time I bake them.
Sunday, December 23, 2007
Jam Thumbprints
Jam Thumprints
~Barefoot Contessa
3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam
Preheat oven to 350 degrees F.
In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until 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 wrap 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.
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1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam
Preheat oven to 350 degrees F.
In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until 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 wrap 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.
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Really easy recipe, really great cookies. I gave these away to basically everyone I know for Christmas. My batches made exactly 36. They look really pretty with the apricot and raspberry jams. I actually used apricot preserves because I couldn't find jam which was fine. They could be made without the coconut since some people don't like it but I think the toasted coconut is what make them so pretty. I'm a sad that I was so busy baking these to give away that I only got to eat a few myself.
