Barefoot Contessa Thumbprint Cookies Recipe

Ingredients for Barefoot Contessa Thumbprint Cookies

• Unsalted Butter
• 1 ½ cups granulated sugar
• Pure Vanilla Extract
• 3 cups all-purpose flour
• Kosher Salt
• Egg
• Water
• Sweetened Flaked Coconut
• Raspberry Jam

How to Make Barefoot Contessa Thumbprint Cookies

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
3. Beat in 1 teaspoon pure vanilla extract.
4. In a separate bowl, whisk together 3 cups all-purpose flour and ½ teaspoon salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
6. 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.
7. Roll the chilled dough into 1 ¼-inch balls.
8. In a shallow dish, whisk together 1 large egg yolk and 1 tablespoon of water (egg wash).
9. Roll each dough ball in the egg wash, then roll in 1 cup sweetened shredded coconut.
10. Place the coated balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
11. Using your finger, gently make an indentation in the center of each ball.
12. Fill each indentation with about ¼ teaspoon of your favorite jam (apricot, raspberry, or cherry are delicious choices).
13. Bake for 20-25 minutes, or until the edges are lightly golden brown and the coconut is toasted.
14. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.