Jam Thumbprint Cookies

There are always traditions that revolve around the holidays....one of them being- making Christmas cookies. Not only are they fun to make and eat, they make great Christmas gifts too. Everyone can appreciate cookies! But,  once you find a great Christmas cookie recipe, or any recipe for that matter around the holiday, it becomes an expectation that you will make that dish. Yes, you have to had some old tried and true favorites so people don't walk away disappointed, but, once in a while you have to throw in a few new ones to spice things up. So, you can try out all sorts of familiar versions below to help fill your family and friends with some Christmas joy! 

3 sticks unsalted butter, softened 

1 c. white sugar 

1 tsp. pure vanilla extract 

3 1/2 c. all purpose flour 

1/4 tsp. kosher salt 

1 egg beaten with 1 tbs. water (for egg wash) 

7oz. unsweetened flaked coconut 

Seedless Rasperry and Apricot jam 

• In a large bowl with an electric mixer, cream butter and sugar until combined. 
• Add vanilla and mix to incorporate.
• In a seperate bowl, sift flour and salt together. 
• With mixer on low speed, add flour mixture to butter mixture gradually until dough comes together. 
• Place dough onto a floured cutting board and roll into a flat disc using a rolling pin. 
• Wrap in plastic wrap and chill 30 minutes. 
• Meanwhile, preheat oven to 350. 
• Use a cookie scoop and place dough by scoopfuls onto an ungreased cookie sheet. 
• Once scooped out use hands to roll into dough into neater, rounder balls. 
• In a small bowl,beat egg with water and set aside. 
• Place flaked coconut into a seperate bowl. 
• Dip 1 ball of dough at time first into egg wash, then roll into flaked coconut. 
• Place each ball onto ungreased cookie sheet spacing evenly. 
• Using your thumb, place an indentation into the top of the dough ball.
• Drip 1/4 tsp.-1/2 tsp. of jam into each indentation. 
• Bake 20-25 minutes or until coconut is golden brown (as shown above.) 
• Cool slightly prior to removing from cookie sheets. 

(Recipe adapted from Ina Garten's" Family Style Barefoot Contessa" Cookbook)