Ms. Maura McEvoy
Mrs. Martin's favorite Christmas treat are these Jam Thumbprint Cookies.
Mrs. Sarah Martin, Upper School English Teacher, shared this holiday recipe that she loves to bake with her daughters.
Ingredients
Three-fourths pound (three sticks) of unsalted butter, at room temperature
One cup of sugar
One teaspoon of pure vanilla extract
Three and one-half cups of all-purpose flour
One-fourth teaspoon of kosher salt
One egg beaten with one tablespoon of water, for egg wash
Seven ounces of sweetened flaked coconut
Raspberry and/or apricot jam
Directions
1) Preheat the oven to 350°F.
2) In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are combined. Then, add the vanilla.
3) Separately, sift together the flour and salt.
4) With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough forms.
5) Dump the dough onto a floured board and roll together into a flat disc.
6) Cover in plastic wrap and chill for 30 minutes.
7) Roll the dough into one and one-fourth-inch balls. They should each weigh one ounce.
8) Dip each ball into the egg wash and then roll in coconut.
9) Place the balls onto an ungreased cookie sheet and using a finger, press a light indentation into the top of each ball.
10) Drop one-fourth teaspoon of jam into each indentation.
11) Bake for 20 to 25 minutes, until the coconut is a golden brown. Then, cool and serve.
Featured Image Courtesy of Ms. Maura McEvoy