Thursday, September 16, 2010

Thumbprint Cookies

I have a couple posts that I've been debating the wisdom of posting. One, macarons, is because while tasty, they in no way resembled the pretty macarons you see at bakeries, so I don't really feel qualified to give instructions on how to make them. The others are because I don't have pictures for them. But then I realized that my pictures are pretty crappy, anyways, so I don't think you'll miss them that much. These thumbprint cookies are too tasty not to make, even without a picture! I mean, the recipe is from Ina Garten--do you need any more proof that it will be good???

I did the backstage catering for a friend at an event last weekend, and these thumbprint cookies were one of the desserts I made. They were a big hit! The other dessert was David Lebovitz's Chewy Dense Brownies. I told you it was a new favorite recipe! Remember how good they were in S'mores Brownies? Turns out, they're just as good (if not better!) if you make the brownie base, stir in a package of Reese's chips, and top them off with a drizzle of melted peanut butter candy melts after they're baked and cooled. Oh yes. I highly encourage trying that!

Thumbprint Cookies (from Ina Garten)

  • 3 sticks unsalted butter, softened
  • 1 c. sugar
  • 1 tsp. vanilla extract
  • 3 1/2 c. all-purpose flour
  • 1/4 tsp salt
  • 1 egg beaten with 1 Tbl. water
  • 7 oz. unsweetened flaked coconut
  • Various flavors of jam

Cream together the butter and sugar. Beat in vanilla. Sift together salt and flour, then add this to the butter/sugar mixture. Mix just until it comes together. Turn the dough out onto a piece of plastic wrap. Pat it into a flat disk, then wrap up in the plastic wrap and refrigerate for 30 min.

Roll dough into balls approximately 1 1/4" in diameter. Roll in the egg wash, then roll in coconut. Place the ball on a greased baking sheet. Using your thumb, press a nice, DEEP indentation into the cookie. These flatten out a lot when baking, so I recommend making the sides of the well pretty high! Once you've got all the cookies formed, pipe jam into the wells of the cookies. Use your favorite flavors--I used lemon marmalade, cherry jam, apricot jam, and some strawberry pie filling that I had left over. Refrigerate for another 30 min (I'm adding this step in the hopes of preventing the cookies from flattening out too much). Bake for 20-25 min. at 350 degrees F.

Next time I make these, I'm totally making a rum-pineapple filling for them so they'll be pina colada cookies!!!


  1. I have had these starred in my google reader for a while. I need to get around to making them.

  2. I liked this recipe because the coconut added a nice twist to it that my previous recipe hadn't used. Plus, no raw eggs in the dough, so the dough is completely safe for eating uncooked. Not that I did that or anything....

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