Thursday, August 2, 2012

Coconut Thumbprint Cookies - Two Ways

These cookies had aspirations. They were going places. Their original destination was Jeff's office. Perhaps they could be a little treat to share with the workplace where Jeffrey is new. But before we could get a plate together, the plate was half empty. Then they were for the neighbor downstairs. We haven't met her, and maybe a couple cookies would establish a new friend. They didn't make it there either. We have no new friends but we do have a tummy full of delicious cookies. Yum, yum! 

The original recipe called for a caramel filling. That felt too labor intensive, so I used a marmalade and store bought fudge sauce. Both were delicious! Fill them with whatever you please - the sky is the limit. But don't go kidding yourself that you are going to give them away to anyone. You're not. You are going to eat them all.

I recommend them warm, with a tall class of milk.

3 sticks unsalted butter, room temperature
1 cup sugar
1-1/2 teaspoons pure vanilla extract
3-1/2 cups all-purpose flour
Table salt
2 large eggs, lightly beaten
12 ounces sweetened flaked coconut
Marmalade, Jam or Fudge for filling

Preheat oven to 350 degrees. Beat together butter and sugar until pale and fluffy, then beat in vanilla. With mixer on low, gradually add flour and 1/2 teaspoon of table salt. Beat fo combine. Press dough together in plastic wrap, then roll into 1-1/4 inch balls. Dip each ball in beaten egg and roll in coconut. Place on baking sheets and press an indentation into each with your thumb. Bake for 10 minutes, then remove from oven and repress indentations. Bake until golden, 8 or 9 minutes more. Let cool on wire racks. Fill with your filling of choice.

Recipe adapted from Martha Stewart

1 comment:

  1. I prefer mine with a scoop of mint ice cream instead of jam. And it was totally worth it. I will make friends when Kelly bakes something less extraordinary.

    I rate this dessert: Moonscape.


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