Jam Thumbprint Cookies

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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!

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Fabulous!!!

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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.

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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!

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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.

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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.

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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.

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I was very excited by all the positive reviews, but I must admit, I was a bit disappointed. I had no issues making them but did not like them as much as I thought I would. They were tasty but not a favorite :(

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These cookies are AMAZING. As someone else said, the coconut really makes it a "party in your mouth." I made half with coconut and half without. Next time, they will ALL be coconut. I did as some reviewers advised and only chilled the dough for 15 minutes, had shaped it into a rectangle to make it easier to cut into squares later. I used a 1/4 tsp measuring spoon to make the indentation, and then only dipped the top half of the cookie in the egg wash and coconut. To avoid the crumbly dough, I left the butter at room temperature overnight and it was moist enough to accommodate all the flour. Excellent recipe!!!

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Wow...........awesome cookies , although I altered the dough recipe a little by adding 1/2 tsp of baking soda to the flour & 1/2 cup of coconut powder...........the dough was still perfectly moist & the cookies are so crisp as well as soft.....love love love them.....my husband tells me I should open a bakery.