Jam Thumbprint Cookies

Total Time:
2 hr 15 min
Prep:
20 min
Inactive:
1 hr 30 min
Cook:
25 min

Yield:
32 cookies
Level:
Easy

Ingredients
Directions

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.


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4.7 400
It's hard not to follow such a simple recipe. I skipped the added salt and used chopped pecans, not coconut, and used two sticks of sweet butter and one salted). At first I split the batter into thirds and kept what I wasn't using in the refrigerator, but it was too hard to work cold, so after the first batch, I kept the batter out of the fridge. I rolled the batter into a long roll and sliced that into sections and rolled them into balls. It made things much easier. As for the size of the cookies, I can't imagine how big they would have been if I rolled 1-1/2 inch balls. Mine were about an inch, maybe smaller, and instead of the 32 cookie yield listed in the recipe above, I came out with closer to 80! (My back is killing me.) I can't imagine what other people did to not get good results. I don't know how much of a difference it makes to sift the flour before measuring it. That seems like the only possible error one could make. Oh, yeah. They're delicious! item not reviewed by moderator and published
I made something similar with my mom as a kid in the 1960's with some minor differences. We rolled them in beaten egg whites (no yolks) then coconut, and baked them part way before putting the indentations in. I'd like to find the recipe for the ones we made--I lost or misplaced the 3x5 recipe card my father typed up for my mom. We also put in red & green Maraschino cherries cut in half, or Hershey's Kisses. Our Polish neighbors next door (my mother was Slavic and father was Polish), always sent over a plate of Christmas cookies on Christmas Day after they had their extended family lunch, with many, many varieties--probably at least 10--and her thumbprint cookies were much smaller and had preserves in the prints but finely chopped nuts instead of coconut. I always looked forward to her Brandy Balls and Russian Rocks--similar to Snowballs, Mexican Wedding Cake cookies, etc. She also made some crescent-shaped. item not reviewed by moderator and published
Complete failure. I did everything correctly, however with 11 minutes still on the clock, they were flatter than a pancake and just about to burn. item not reviewed by moderator and published
I separated dough into two rectangles and wrapped in plastic. After the 30 min chill time, I took one package out and cut into 15 squares. Made it easier to roll and slightly flatten and get all the cookies the same size. Once all the first half of dough was done and on the cooling rack, I brought out the second dough package. I don't like to cook more than one sheet of cookies at a time. I cooked mine for 26 minutes. Yum, great recipe. Cookies kinda big...might make them smaller next time. item not reviewed by moderator and published
These cookies are DELICIOUS!!! I made per your recipe and had no problems. I did separate the dough into three pieces and wrapped in Plastic wrap before refrigerating and only took out one of three at a time. I transferred the chilled dough to a cutting board and used a small ice cream/meatball scoop to cut the dough and provide consistent size of the cookies. I also used the small side of a melon ball scoop to make the indentation for the jam. I will make these often. They look so pretty and taste yummy! Thank you very much for this recipe and for your wonderful program! item not reviewed by moderator and published
The cookies tasted good. They were a little too buttery and crumbly for me. Can you just incorporate the coconut in the dough and avoid rolling them in the egg wash and coconut at the end? item not reviewed by moderator and published
These were frustrating to make because I was one of the unfortunate people who ended up with crumbly dough. I knew prior to chilling the dough that it was going to be a problem but it was too late since I followed the recipe and added all the flour. I was able to squeeze the dough into ball shape but it would not stay together for indenting yet was stuck to my fingers. I had to repeatedly go to the sink to rinse my hands, I tried different ways to make the indentation using a floured finger or utensil then tried dipping fingers with water. None of which were very successful. The cookies did somewhat resembled the picture and even though I had such trouble with these I still have to give them 5 stars because they taste out of this world delicious. Next time I will hold back on the flour to check the consistency. item not reviewed by moderator and published
This is one of THE BEST cookie recipes I've ever made. Everybody loves them... even those who don't particularly care for coconut. We've found that fruit preserves and marmalade work best - or thick jam. The thinner the jam, the more likely it will run during the baking process. Fruit preserves we have used with success: strawberry, peach, raspberry, pineapple, apricot-mango, and orange marmalade. Keep the fruit filling chilled in the fridge until you're ready to fill the cookie dough. Thanks Ina! This is definitely a 5-Star recipe!! item not reviewed by moderator and published
I am very happy with the results from this recipe. The cookies taste delicious and are very pretty. I followed the recipe exactly and even weighed the dough (not like me.) The efforts were well worth the little extra effort. I am sending this out to family for Easter. Thanks, Ina. Another guarantee goodness. :) item not reviewed by moderator and published
When I make these I always use different flavors of Sunfresh Freezer Jam. They are soooo good! item not reviewed by moderator and published
So amazing!! We had a couple from Paris over for dinner and I served these as part of dessert and they absolutely RAVED about them! item not reviewed by moderator and published
I made these cookies with the coconut and filled with Lime Curd - Lime & Coconut YUM! item not reviewed by moderator and published
So easy to make and without a doubt the best thumbprint cookies I have ever made. Just be sure to let the jam cool before tasting - it stays very hot a lot longer than the actual cookie. So yummy! item not reviewed by moderator and published
Very good!!! My first time making them, they were not difficult at all. They taste like danish butter cookies that sold during Christmas in tins. They preserve is not necessary great with and without! item not reviewed by moderator and published
these are awesome cookies i did not use coconut flake but instead dipped them in almonds, which i added to batter item not reviewed by moderator and published
WHAT A MESS.TOO MUCH BUTTER, THESE JUST MELTED IN THE OVEN!!! i think the butter plus the egg wash was too much liquid. horrible mess. i am going to use my sugar cookie recipe instead. item not reviewed by moderator and published
Oh Ina! These are just fantastic. I used homemade apricot jam and strawberry preserves and they came out fabulous. The flavor of the cookie itself with the coconut is wonderful. Moist, tender and delicious. item not reviewed by moderator and published
I am so grateful to have found this recipe years ago when I watched Ina Garten bake these thumbprint cookies. It is such a easy and simple recipe and tastes delicious! I bake these every year and my family and friends look forward to these cookies every christmas. Thank you to Ina for sharing this wonderful and timeless recipe. :) Happy Holidays! item not reviewed by moderator and published
First of all, I have to say that Ina Garten is one of the Food Network's most adorable and fun chefs to watch and learn from. Having said that, I must admit that I often borrow from her delicious recipes and use the concept with what I have on hand. To that end, I must admit, that I borrowed the best parts of this recipe and used a pouch of Betty-C Sugar Cookies as the base and then I Sandra Lee'd this one a bit (another terrific FN host). I prepared the cookie dough as per the bag directions and then used Ina's fantastic egg wash, coconut roll, roller ball assembly and jam filled thumb print ending. This created a truly delicious macaroon-like chewy yummy delight that was a big hit at our Holiday gathering. This will certainly be a permanent addition to my Holiday Baking tradition. Thanks Ina. Chris D at the Jersey Shore. item not reviewed by moderator and published
I make them every year and they are easy and fabulous. Ina Garten has the best recipes that I have ever tried. Thank you Chef Ina! item not reviewed by moderator and published
I've been making these cookies for quite a few years now and I've never experienced a fail w/ this recipe. Instead of coconut I typically roll my cookies in ground pecans. So good & very pretty. This year I intend to lightly squiggle melted chocolate over the finished cookie. I usually fill mine w/ apricot & raspberry jams. item not reviewed by moderator and published
Made exactly as instructed minus egg wash/coconut (since I didn't have any coconut) and cookies were very tasty! Buttery and great texture with perfect amount of sweetness! Filled mine with strawberry & boysenberry preserves since that's what was in the fridge. Will be making these ALOT! item not reviewed by moderator and published
My cookies look just like Ina's. I've made shortbread before and a lot of the texture of the dough has to do with the weather outside. Too humid and the dough will be sticky (add more flour). Too dry and you'll need to decrease the amount of flour the recipe calls for. Scottish people know their shortbread, ask someone who is Scottish how they gauge their dough. It's raining here today and my dough came out perfect just by following the recipe. Also, I swear by Air Bake brand cookie sheets and use parchment paper. Use the right tools and you'll have the right outcome. Baking is a science, after all. item not reviewed by moderator and published
Made these last night with my grandmother and they were delicious! I made sure the butter was at room temp and the dough I only chilled for about 15 minutes. I had absolutely no problem with crumbly dough. In fact it was the perfect consistency! Another side note is I made my thumbprints into more of a well. It helped keep the jam from running down the sides, which happened a little on our first batch. Either was the cookies were perfect and now a new family favorite! Thanks Ina! item not reviewed by moderator and published
Delectable! Made it exactly as the recipe said and it turned out perfect. I did make sure the butter was at room temperature before mixing and I only chilled the dough for the amount of time indicated. I did not have problems with crumbliness. Raspberry is mouth-watering. item not reviewed by moderator and published
Left off the coconut, and used strawberry, raspberry and peach jams. Raspberry was the best, and the cookie base was super tender and delicious. Yes, occasionally the dough was crumbly, but just mushed it together and it was fine. Great recipe, as always! item not reviewed by moderator and published
These cookies are delicious and impressive. I have to say as well, after seeing the Thanksgiving Live Show that was on today that Ina is a very impressive lady as well. She is likable, very humble, and good natured. Many could follow her example. She is a joy to watch and a great example of good character. item not reviewed by moderator and published
Excellent recipe, no problem with crumbly dough?! (1) Made for my dinner party as one of the desserts and it proved great for those who just wanted a cookie with tea instead of bigger desserts (2) surprise: even the kids loved the apricot cookies and (3) I mis-read the recipe- I rolled the dough into balls, but my mistake - I FLATTENED the ball, THEN made the divot with my thumb. So they came out of the oven pretty flat....visually not what I expected but everyone LOVED them. I froze a dozen, and expect/hope that they freeze well. LOVE INA GARTEN.... item not reviewed by moderator and published
I have made this recipe over and over many times. and I tend to be a little fonder of a tender dough so I add a table spoon of hvy cream and they come out luxurious. However, the original recipe has always been one of my favorites and will continue to use it item not reviewed by moderator and published
These cookies are amazing! One of my families Christmas favorites. In fact, we have renamed them "Mary Poppins" because they are practically perfect in everyway! Just a couple tips for those of you having trouble with dry/crumbly dough. Weigh your flour rather than measuring (1 cup of AP flour = 125g. Makes a huge difference. Also, do not refrigerate the dough more than the 30 minutes suggested in the recipe. The dough is very crumbly and difficult to work with when it is too cold. Happy Baking!! item not reviewed by moderator and published
I don't know if there is fundamentally wrong with my oven, but baking at this temperature with jam resulted in burnt center within 5-7 mins. The recipe needs to be immediately altered. Without jam, the cookies baked well, but needed about half the time mentioned, though it may be because my oven gets hot very quickly. Baking without jam also means you can add more jam before eatiing and the cookies won't soften as they do with jam. I put chocolate ganache on a few and they tasted good. item not reviewed by moderator and published
I,m trying to improve my baking skills trying many recipes. This one was very good but I think I'll try little less flour next time. Dough stayed in a ball, hardly settled or spread, not as pretty as picture. The ED staff and docs ate them in no time flat! Good cookies , medibon item not reviewed by moderator and published
So good. I love it so much. Thank you for the good recipe! Hunnoo item not reviewed by moderator and published
Hello Russalka..I believe crumbly tells me you need less flour or more "Real butter".. 3 sticks would equal 12 oz. Water does not work..it's going to evaporate and leave the dough which should have the consistency of soft play-dough .. . Try it again.I'm sure it'll work..C'est delicieux!! item not reviewed by moderator and published
I make these cookies every Christmas and give them to friends and family. Everyone goes crazy over these. Thank you so much Ina! item not reviewed by moderator and published
I am a fan of Ms. Garten, and also have been baking for a long time. These were my first unmitigated baking DISASTER. I am not sure why, as I followed the recipe to a tee, including the butter at room temperature rule (perhaps our home's "room temperature" is too cool??. I could not get the dough to come together at ALL and had a crumbly and frustrating mess. I wonder if anyone could suggest what remedy for too-crumbly dough (adding water didn't seem to help. item not reviewed by moderator and published
Yummy, but a little bit fiddly to make. I'm a busy mum of four buys and I save this one for special occasions as its a little extra work. Worth it though! item not reviewed by moderator and published
I make them every year at Christmas. They are always a hit. My kids and grandkids request them. item not reviewed by moderator and published
going to sell them at a bake sale to help with kids cancer research...hopefully they sell as fast as I can eat them!! thanks again Ina! item not reviewed by moderator and published
This recipe is a keeper! item not reviewed by moderator and published
I made these cookies at my husband's request. I searched for the perfect recipe, as no one in my family makes them. When I found Ina's, I knew that I couldn't go wrong. These are fantastic! They look just as pretty as they taste! Thanks, Ina! item not reviewed by moderator and published
These cookies were so tasty and amazing. I did not get the recipe right the first time because I did not have the butter at room temperature. My first batch was just a mess of crumbled dough. The fix: room tempertaure butter and adding two tablespoons of water to the mixture. I did not use the coconut flakes. I did some with powdered sugar, once the cookie cooled down, and I did some with green sprinkles. The green sprinkles with raspberry jam made it look like wreaths. item not reviewed by moderator and published
Shortbread. Coconut. Jam. Put them all together, and you get cookie magic! This has become our go-to special occasion/gifting cookie. We use homemade peach and cherry preserves. Absolutely the best cookie ever! item not reviewed by moderator and published
Made these for my husband. Turned out perfect! Thanks, Ina! item not reviewed by moderator and published
Delicious cookies & fun to make. Everything I enjoy, crunchy cookie, jam & coconut.. 'What's not to like' item not reviewed by moderator and published
Very dry I was not able to make the thumbnail with out the dough falling apart. Taste good though. item not reviewed by moderator and published
Very good, my husband loved them. I used Costco raspberry jam, which is a little more tart and they were delicious and moist. item not reviewed by moderator and published
Great gift idea to give to family for Christmas..... Super moist and absolutely delicious. I used "Hero Swiss Preserves Strawberry" jam (YUM! item not reviewed by moderator and published
Very delicious! The first time I made it, my butter wasn't at room temperature so it was crumbly. I just added 2-3 tbsp of water while it was still in mixing bowl and problem was solved! The second time was so much easier because I followed Ina's instruction that butter should be at room temp. Great as Christmas gifts to friends! Thanks Ina! item not reviewed by moderator and published
These cookies have joined my "Must Bakes" for Christmas. They absolutely melt in your mouth. The toasted coconut adds a completely new dimension to this traditional thumbprint cookie. Thumbs up to this thumbprint! item not reviewed by moderator and published
When I made these per Ina's instructions, they resembled a fried egg - yolk broken in the middle. I ate one and decided it was worth another go. So I did the following: Used parchment paper. Didn't know the egg wash should only consist of egg white so I threw the egg yolk in with the sugar and butter mix and used 1/2 tsp. vanilla and 1/2 tsp. almond extract. I did not refrigerate dough at all. Weighed out each ball to 1 oz., placed them on cookie sheet, used a 1/2 tsp. measuring spoon to make the indent. Dipped the top only into egg wash and coconut. I put in a 1/4 tsp. of filling into each cookie, and chilled for 10 minutes. Went straight from fridge to oven. The dough started to get crumbly and used the KitchenAid to mix them up with about a Tbl of hot water - everything came together again. The first batch is being eaten by my husband who knows that ugly cookies tastes as good as pretty ones. Merry Christmas! item not reviewed by moderator and published
I made these cookies twice in the past 2 weeks. Everyone loves them. I used half cup of dark brown sugar and half cup granulated white sugar. The cookies turned out slightly chewy and moist. My hubby likes them better this way. Thank you Ina item not reviewed by moderator and published
Made these today. They are absolutely delicious. Will definitely be making again. I padded mine down a bit after making them into balls I found it works better this way. item not reviewed by moderator and published
The best cookies ever! I have made them every Christmas for the last several years and my co-workers are already asking for them again. Even people who say they don't like coconut LOVE this cookie. I follow the receipe to the letter and have never had an issue with crumbly dough as some others have. I absolutely recommend this! Ina Garten knows her stuff! item not reviewed by moderator and published
I make these every Christmas now. They are wonderful. I make 1/2 rolled in coconut, the other half in pecans. Be careful not to chop the pecans too small or they will burn before the cookie is done (or don't make such a big cookie, so it cooks completely before the nuts burn. I also add red & green to the apricot jam to make them look ready for Christmas. item not reviewed by moderator and published
I have now made these several times around the Holiday Season. They are always a huge hit whether I bring to the office or as a dessert to a dinner. These are the only cookies that I will make during the Holidays. Absolutely love them! item not reviewed by moderator and published
I've made these a number of times and just recently made two large batches for a bridal shower. They were a huge crowd hit! Multiple people stopped me to tell me how good they were and there was a whole assembly line of homemade desserts/cookies. Thank you Ina for making me look like a pro! **SMALL TIP: to perfect the jam placement .... use those small demitasse spoons (what you use for espresso for the application of the jam. Do not use more than one spoon full or else it will overflow in the oven and make a mess! After multiple times of making these, these spoons made all the difference making them look professional! ENJOY!!!! I agree with other reviewers, do not change anything. Only thing I did different was I used Peach jam vs. Apricot -- HUGE HIT!. item not reviewed by moderator and published
My opinion, DO NOT add anything, DO NOT reduce anything. Just follow the recipe then you will have perfect cookies! I think it's important to use really room temperature butter otherwise you get crumbly dough. item not reviewed by moderator and published
These are wonderful! I sometimes use small chunks of guava paste in place of the jam. It's only October (2012 and people are already calling to make sure I'm making Thumbprints this year. Thanks Ina! item not reviewed by moderator and published
I've made these a few times and handed out as Christmas presents. I even did what Ina did and put them in those plastic tube containers with a Christmas ribbon. I gave them as Christmas presents, everyone loved them! I believe I used seedless raspberry jam as well as apircot, but also have used marmalade. They are really good! I prepared them exactly per Ina's recipe. Turned out great every time. item not reviewed by moderator and published
i read through almost ALL of the reviews before deciding on this particular cookie recipe. I addressed the crumbling issue and the chill or not to chill the dough. I had to decide on add an egg or not (not. After debating and compromising I made the cookies. The dough WAS crumbly but I did manage to roll some cookies and fill while constantly trying to keep each cookie intact while making the jam depression. After 12 I finally called it a day. The cookies were very tasty but I will have to go to another site for a different cookie recipe. LOVE you Ina but not quite this time item not reviewed by moderator and published
These cookies are so yummy, pretty, and very easy to make. You dont need to roll them in coconut, but that honestly does make them even more tasty. Sometimes I put some almond extract in the dough for a little something extra. ; I have made these so many times, and they will forever be a staple in our home. You've got to try them! item not reviewed by moderator and published
I printed this recipe 2-1/2 years ago and finally made them this week for my HOA board meeting. I had my family and coworkers taste test them first and everybody absolutely loved them. I made them slightly smaller than the recipe calls for and made approx 60 cookies. I used apricot jam but look forward to making different varieties in the future. This is a real crowd pleaser and will be added to my goto recipes. item not reviewed by moderator and published
These lovely cookies combine simplicity and indulgence in one exquisite little package.You never get tired of them,because the variations are practically endless.You can use a homely,rustic apricot jam or rich,southern fig preserves,Marion berries,or maybe even strawberry-rhubarb.I sometimes roll them in crushed pecans.Please try this excellent recipe and put your own personal stamp on it.Thank you,Miss Ina. By cherriesclafouti item not reviewed by moderator and published
I was a bit wary to try this recipe as I'm not much of a coconut fan (and I'm from Maui!Went But when I saw Ina make it, it looked too darn good! I am so happy I made these cookies, they are super yummy! I think it's because the coconut gets nice & brown &I toasted. My family & co-workers absolutely love them! I didn't have raspberry jam in the house, so I made it with strawberry-guava jam!!! Mmmmmm! Thank you Ina for another delicious recipe! item not reviewed by moderator and published
Soooo gooood. Forget the diet. I even want perfume that smells like this. I didn't have any vanilla extract, so I used vanilla sugar instead. No problem. item not reviewed by moderator and published
These cookies are amazing. We (my 3yo and I made them with a combo of unsweetened coconut on half (I think better because not as overly sweet and sliced almonds on the other half. Saving half of the dough to make more later this week! item not reviewed by moderator and published
best cookies everyone loves them! item not reviewed by moderator and published
fantastic cookies! I used raspberry seedless preserves and they were so yummy. I am not the best baker, so I was slightly nervous about attempting such a recipe, but it was easy enough and they really came out delicious. My grandmother used to make a similar cookie rolled in nuts rather than coconut and I think I may try that next time. The only trouble I had was that the dough was very crumbly - too crumbly to deal with. After quickly reading some of the previous comments, I added another half-stick of softened butter and it totally solved the problem. Can't wait to try them again! item not reviewed by moderator and published
Great recipe & easy to make. Tried it for the first time this Christmas & everyone loved them. item not reviewed by moderator and published
The first time I made these, I followed the directions perfectly, and they only turned out okay. They were too big and very crumbly (yes, I left the butter out overnight. The second time, I used a tsp more of vanilla and salt, added the egg yolk, and made 60 cookies and they were excellent! The proportion of jam to cookie was much better and they were much easier to work with. The third time I made these cookies I used salted butter and omitted the salt, again using the egg yolk and even more vanilla. Again made 60+ cookies. Now they are perfect. This is a a great starter recipe that with a few changes is even better. item not reviewed by moderator and published
I was a little nervous reading all the comments regarding the dryness of the dough. Glad I took the chance!!! I left the butter out over night like some suggested. The reciepe came out perfect. No dryness at all. The dough was vey easy to work with. Next time I might leave some of the cookies without then jam the coconut really makes the cookie. A keeper as is! item not reviewed by moderator and published
Delicious buttery taste! I've never found the dough to be dry--they always turn out great. Try experimenting with other types of jam. Pineapple jam is my favorite, as it goes well with the coconut. item not reviewed by moderator and published
Great recipe!!! item not reviewed by moderator and published
This is one of my family's favorites, just as Ina has posted it. One small change, I have used "hot sweet" fruit/habenjero jam and it is THE cookie in demand. The dough is perfect just as it is - a little crumbly when you take it out of the fridge. I form 12 balls at a time (and use a scale to get 1 oz portions and THEN put on the egg wash/coconut. The dough has warmed enough by that point that they are easy to indent and don't crumble at all. item not reviewed by moderator and published
This is my "go to" cookie. Everyone LOVES them. Easy to make, store... and eat! I make them for Christmas and Easter. item not reviewed by moderator and published
the dough it was dry and crumbly!! item not reviewed by moderator and published
Ina has never steered me wrong, but I'd actually add an egg or two to this dough like most other recipes call for. It is a bit dry. item not reviewed by moderator and published
I made these for the first time today and they came out great. I did not have any problems with the dough being too crumbly or dry. When I removed the flattened dough disc from the fridge, I cut it into 8 pie-shaped wedges. I then rolled each wedge into a large ball. I cut each ball in half and then cut each half in half to get 4 dough pieces from each wedge. This ensured I got the full 32 servings that the recipe indicated (as I don't have a scale to measure out 1 oz portions. However, I found the cookies are on the big size and next time would aim for 40-48 cookies. I rolled the whole cookie in egg wash and coconut - can't figure out how some posters were able to only do that to the top - that is beyond my capabilities :- But, I had no problems with the coconut on the bottom burning. I used the back of a 1/2 tsp measuring spoon to create the thumbprint. And I used a very health rounded 1/4 tsp of jam and had no problems with the jam leaking out. item not reviewed by moderator and published
These are the cookies that my family requests every year. I have added walnuts, a hersey kiss and other items to the dough to try other variations. It's just a great cookie dough. The first year I made them for a cookie exchange party they were a big hit. Now my friends are making them too. I'm a big fan of anything Ina. item not reviewed by moderator and published
These cookies ended up coming out great after a little tweeking. For high altitude I lower the tempature by 25 degrees and shortened the cooking time to about 20 mins. item not reviewed by moderator and published
I just made these cookies again to include in my Christmas cookie trays that I give as gifts to friends and neighbors. They are always a hit and they are my favorite of all of the cookies I bake. They turn out perfectly everytime! Thanks, Ina, for a fabulous recipe! item not reviewed by moderator and published
these are fabulous!!! my partner and i love anything with coconut. he's not a big sweet eater. but he inhales these cookies. i have made them with different flavors of jams. pineapple is really good. they become pina colada cookies. so easy to make. i like any recipe that doesn't require rolling out dough. as usual ina, you're a winner. we love you1 item not reviewed by moderator and published
These are both easy and absolutely wonderful! Rolling the cookie in the coconut is a bit messy; however, the crunch of the coconut really adds to the flavor and texture. I made them with the coconut but also rolled the dough in sugar, and then added the raspberry jam. Both ways are good! item not reviewed by moderator and published
Made these last night and while they are very buttery and wonderful, they're a pain to make. Followed the directions to the T and the dough was a crumbly mess. When I tried to do the thumbprint indent, they would completely break apart. I ended up making the indent while I was "rolling" and flattening the cookies, so I could fill them with jam. Next time will use my great grandmothers shortbread recipe. item not reviewed by moderator and published
I make these every Christmas. My cookie platter would not be complete without them! They are buttery and wonderful! item not reviewed by moderator and published
Made these for a holiday party. They are amazing!!! So easy to make, so delicious. I still can't have enough and might have to make another batch. Will make these for any special occasion. item not reviewed by moderator and published
Just made these, and they are quite tasty. Really make sure your butter is truly at room temperature, and you won't have a crumbly dough problem. Use a good quality jam or seedless preserve, as they are a big portion of the cookie's taste. I was going to make a double batch since it said that these yielded 32 cookies, but my batch ended up with 45 good sized cookies, and they are FILLING! These will be on my favorites list for a long time, perfect for the holidays. Not sure why others users said theirs were crunchy, mine turned out with a slight crunch on the outside and soft and delicious inside! item not reviewed by moderator and published
These cookies were amazing. Be sure to put the butter out the night before so it really softens,so you will have no trouble incorporating all the flour. I made them smaller than suggested in the recipe and got about 60 cookies out of the batch. I used a round 1/4 teaspoon measure to make the depression and put seedless rasberry preserves in a small plastic bag, cut a small corner on one end and squirted it into the depression. Worked great! item not reviewed by moderator and published
The BEST! item not reviewed by moderator and published
These cookies had an excellent flavor to them. However, I found them to be way too crunchy. If I were to make them again, I would add more butter as some suggested so that they might be a bit softer. item not reviewed by moderator and published
they are great tasting just one note you need to add just a bit more butter to make the dough more manageable. item not reviewed by moderator and published
I made thease for my family,they were a hit.I am going to make them for the hallidays.Soo good and easy to make. item not reviewed by moderator and published
Really tasty! I made the cookies according to the recipe, though I did not chill the dough to avoid the crumbliness issue. I found I could squeeze the dough into balls quite easily (rolling the dough in my palms just created a mess of crumbs. I used three kinds of jam: guava, raspberry and apricot/raspberry. All were great with the coconut, which really is the star of this cookie. The coconut adds great chewiness and texture. No burning issues with the coconut and I did not use parchment paper (used an insulated cookie sheet though. Will definitely make these again! item not reviewed by moderator and published
Fabulous!!! item not reviewed by moderator and published
Perfect! Actually, not what I was expecting, but great all the same. They taste very shortbread-like, not the chewy thumbprints I'm used to. This isn't a downside though. I would say, don't use too little jam, or it won't be a nice balance between cookie and jam. item not reviewed by moderator and published
YUM! Really elegant. Would make great gifts! I used several different jams including a special strawberry peach jam we got all the way from Vermont. This recipe is a keeper! item not reviewed by moderator and published
Made these cookies many times, including for x-mas gifts to pass out at work. They are fail-safe and a great way to use up the jam that's always sitting in my fridge. I've done it with or without the coconut, although the coconut makes the cookies look more special. The texture is more more chewy than crunchy (although if you burn them, they'll crunch for ya. item not reviewed by moderator and published
I was looking for a tasty cookie recipe to show off my home made jams, & these did the trick! The light, buttery cookie, paired with the coconut, was delicious.I used 3 different jams; strawberry, orange-grapefruit, & a spicy cherry. All worked well. I loved that these cookies were easy to make, & not "over the top" sweet, allowing a good jam to dress up more than a slice of toast. item not reviewed by moderator and published
These cookies were light, buttery and delicious! I used morello cherry and blueberry jam, and they turned out fabulous. My 4 year old even helped roll and dip the dough balls. It was a fun and yummy project for the whole family. item not reviewed by moderator and published
Was your butter at room temp (not melted)? That is the only thing I could imagine could have been wrong. Try again, they really are delicious. item not reviewed by moderator and published
It could be your cookie sheets. I have pyrex which are great. I also use pampered chef jelly roll pans that make them turn out flat. Maybe more flour was needed to make the dough more dry. item not reviewed by moderator and published
You probably didn't let the dough chill in the refrigerator before cooking! Try it again following all the directions. item not reviewed by moderator and published
I use the handle of my wooden spoon to make the "well", works great! item not reviewed by moderator and published
Oh & I did it WITHOUT COCONUT - awesome!!!!!!!!!!!!!!!!!!!!!! item not reviewed by moderator and published
I've made these countless times and at one time made 500 pieces for my Mom-in-law's party but I never had such problem. No one here posted the same problem as yours either. To rate this a three-star because something wrong happened to your cookies is not fair. You are wrong when you said that this recipe should be altered. Your advise is not accurate, sorry. Get an oven thermometer if you think that your oven is the problem. item not reviewed by moderator and published
My mom had a similar recipe, she first baked them for 5-7 minutes without any filling, removed from stove and THEN made the thumbprint indentations, then filled them when they were done from the final baking. We usually used half Maraschino cherries, both red & green. item not reviewed by moderator and published

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