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Strawberry-Coconut Thumbprints
Chill: 1 hr
Bake: 14 mins per batch
Stand: 1 min per batch
Ingredients
- 1 cup butter, softened
- 1 3 ounce package cream cheese, softened
- 1 cup sugar
- 1 egg yolk
- 1 tablespoon vanilla
- 2 1/2 cups all-purpose flour
- 1 1/4 cups shredded coconut
- 1/3 cup strawberry jam
Directions
1. In large mixing bowl beat the butter and cream cheese with an electric mixer on medium to high speed 30 seconds. Add sugar and beat until combined. Add egg yolk and vanilla; beat until combined. Beat in flour. Wrap and chill dough 1 hour or until easy to handle.
2. Line a cookie sheet with parchment paper; set aside. Shape dough into 1-inch balls. Roll balls in coconut. Arrange 1-1/2 inches apart on prepared cookie sheet. Use thumb to make indentation in each cookie.
3. Bake in a 350 degree F. oven about 14 minutes or until edges are light golden. Cool on cookie sheets 1 minute. Use thumb to re-imprint cookies. Spoon about 1/4 teaspoon jam into center of each. Remove and cool completely on wire racks Makes about 48 cookies.
You have to be careful that the coconut doesn't burn with these. I burnt about half of my first batch and then turned down my oven to 325. The second batch turned out MUCH better.
5/10/2012 10:48:10 PM Report Abuse