Guava Coconut Thumbprint Cookies

makes 30 cookies

recipe adapted from Ina Garten

prep time: 45 min / cook time: 20-25 min

INGREDIENTS

3 sticks unsalted butter, room temperature

* I used salted butter

1 c sugar

1 tsp pure vanilla extract

3 1/2 c all-purpose flour

1/4 tsp kosher salt

* I omitted the salt since I used salted butter

1 egg beaten with 1 tbsp water, for egg wash

7 oz. sweetened flaked coconut

Raspberry and/or apricot jam

* I used guava fruit spread

INSTRUCTIONS

• In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined.

• Add 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.

* I rolled the dough into two disks because my dough was a little crumbly.

• Wrap in plastic and chill for 30 minutes.

• Preheat oven to 350˚ F.

• Roll the dough into 1 1/4" balls.

* If you have a scale they should each weigh 1 oz.

• 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.

* I lined my cookie sheet with parchment paper.

• In a microwave or over the stove, heat jam until liquified.

• Drop 1/4 tsp of jam into each indentation.

• Bake for 20-25 minutes, until the coconut is golden brown.

• Transfer to a wire rack and let cool.

** ADDIECAKES' NOTES **

• Sifting the flour over parchment paper makes for easy pouring.

• Do not over fill with jam. The jam will spill out while baking.

• Cookies can be stored in an airtight container for up to 2 days.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING