Ingredients for Barefoot Contessa Thumbprint Cookies
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How to Make Barefoot Contessa Thumbprint Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 1 teaspoon pure vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and form it into a disk. Wrap in plastic wrap and chill for at least 30 minutes.
- Roll the chilled dough into 1 ¼-inch balls.
- In a shallow dish, whisk together 1 large egg yolk and 1 tablespoon of water (egg wash).
- Roll each dough ball in the egg wash, then roll in 1 cup sweetened shredded coconut.
- Place the coated balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Using your finger, gently make an indentation in the center of each ball.
- Fill each indentation with about ¼ teaspoon of your favorite jam (apricot, raspberry, or cherry are delicious choices).
- Bake for 20-25 minutes, or until the edges are lightly golden brown and the coconut is toasted.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
95g
Fat
99g
Carbs
17g
