Originally from the Food Network, but tweaked a tiny bit.
For some reason, when I tried to make the recipe as posted on the site, it came out very crumbly and dry. It couldn't have been my fault, since I bake perfectly. It may have been that I used a hand electric mixer instead of a real one with the paddle attachment. So, I tweaked it a bit, and if your dough comes out too dry, just add some more butter. I had to add another half stick to mine. These guys were absolutely incredible! I've been obsessed with thumbprint cookies these days, and since I don't eat jam with my toast, I can always justify a few batches with the fancy jam still sitting in my fridge. This time, I had some extra coconut flakes which lead me to this wonderful creation:
1.5 sticks of unsalted butter, at room temperature
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
1/8 teaspoon kosher salt
1 egg yolk
1 egg white beaten with 1 tablespoon water, for egg wash
3.5 ounces sweetened flaked coconut
Raspberry and/or apricot jam
Yields 16 cookies.
Preheat the oven to 350 degrees F.
In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, 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. (If you have a scale they should each weigh 1 ounce.) 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. Cool and serve.