Jam Thumbprint Cookies

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From: Deborah Kahrs

3/4 lb.unsalted butter
1 c. sugar
1 t. vanilla extract
3 1/2 c. all-purpose flour
1/4 t. Kosher salt
*7 oz. sweetened flaked coconut
1 egg beaten with 1 T. water, for egg wash

Preheat oven to 350 F. In an electric mixer fitted with the paddle attachment, cream together the softened butter and sugar until they are 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" balls. 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 indention into the top of each with your finger. Drop 1/4 teaspoon of jam into each indention. Bake for 20-25 minutes, until the coconut is a golden brown. Cool and serve.

Makes approximately 32 cookies.

*Option: Substitute chopped toasted almonds for the coconut. Can also substitute almond extract for the vanilla extract.