Jam Thumbprints

Ingredients

• 3/4 lb unsalted butter, at room temperature
• 1 cup sugar
• 1 teaspoon vanilla extract
• 3 1/2 cups flour
• 1/4 teaspoon salt
• 1 egg, beaten with
• 1 tablespoon water for egg wash
• 7 ounces sweetened flaked coconut
• raspberry jam or apricot jam

Directions

1. 1

   Cream butter and sugar in mixer and add vanilla.

2. 2

   Sift together flour and salt and add to the creamed mixture.

3. 3

   Mix until dough starts to come together.

4. 4

   Dump onto a floured board and roll into a flat disk.

5. 5

   Wrap in plastic wrap and chill for 30 minutes.

6. 6

   Roll dough into 1 1/4-inch balls and dip each one into the egg wash and then roll it in the coconut.

7. 7

   Place on an ungreased cookie sheet and press a light indentation into the top of each with your finger.

8. 8

   Drop 1/4 teaspoon of jam into each indentation.

9. 9

   Bake at 350° for 20 to 25 minutes until coconut is golden brown.

10. 10

    Cool on wire rack.