I came across this thumbprint recipe a few years ago and brought them to a few Christmas parties because they look so festive. People who weren’t even “cookie people” couldn’t eat just one and kept asking me for the recipe. They are always the first to vanish in our family’s holiday cookie jar and after one bite you will see why.
Ingredients:
- 3/4 pound (3 sticks) unsalted butter, at room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 egg beaten with 1 tablespoon water, for egg wash
- 7 ounces sweetened flaked coconut
- Your favorite jam (raspberry and apricot are extra yummy)
Directions:
- Preheat the oven to 350 degrees F.
- Cream together the butter and sugar until they are just combined and then add the vanilla.
- Add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together.
- Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.
- Roll the dough into 1 1/4-inch balls.
- Dip each ball into the egg wash and then roll it in coconut.
- Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation.
- Bake for 20 to 25 minutes, until the coconut is a golden brown. Allow to cool completely before serving so that they don’t crumble.
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