December 12, 2009

Holiday cookies



On Friday night I made these yummy coconut jam print cookies.  They are a hybrid of shortbread cookies and coconut macaroons with a dollop of fruity goodness in the middle.  Very tasty.  

Coconut Jam Print Cookies
Recipe courtesy of the Barefoot Contessa 

3 sticks of butter (room temperature)
1 cup white sugar
1 tsp vanilla extract (I like Nielsen-Massey brand)
3.5 cups of flour
1/4 tsp of kosher salt
1 egg beaten with 1 tablespoon of water
Sweetened coconut flakes (one package)
Apricot/Raspberry/Strawberry Jam

Oven 350 degrees.

Use Kitchenaid mixer with paddle attachment, mix the butter and sugar until creamy and then add the vanilla.
In a separate bowl combine flour and salt.  Then slowly add this to the butter sugar mixture on low setting.  Do this until the dough comes together.  Lightly dust (and I mean as lightly as you can because this dough is not fun to work with if its too dry) flat surface and bring dough together.  Roll into a flat disc (a little less than an inch thick) and chill in fridge for 15 minutes.  (The recipe calls for 30 minutes but I think its easier to work with if its not too cold.)

Roll pieces of dough into small balls.  I used a small ice cream scooper thing but I think the recipe says they should be about an ounce each.  Dip ball into egg wash and then roll in coconut.  Then use your thumb to press down in the middle and fill with 1/4 teaspoon of jam.  Bake for 20 minutes or until coconut flakes are a toasty brown color.  Eat and enjoy.

1 comments:

grace said...

man those look amazing... can you make em for me when you're back on the westsiiiide? =)

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