Jam Thumbprint Cookies I (50 Cookies)

3 sticks of unsalted butter

1 cup of sugar

1 teaspoon of pure vanilla extract

3 1/2 cups of all purpose flour sifted

1/4 teaspoon salt

1 egg beaten with 1 tablespoon of water for egg wash

7 ounces of coconut flakes

Cream butter and sugar then add vanilla

separately sift the flour and salt

with the mixer at low speed add flour to the butter mixture.

Mix until dough come together

Dump on a floured board and roll into a flat disk. I use waxed paper.

Wrap and chill for 30 minutes

Cream butter and sugar then add vanilla

separately sift the flour and salt

with the mixer at low speed add flour to the butter mixture.

Mix until dough come together

Dump on a floured board and roll into a flat disk. I use waxed paper.

Wrap and chill for 30 minutes

Raspberry or apricot jam

Preheat the oven 350`F

Cream butter and sugar then add vanilla

separately sift the flour and salt

with the mixer at low speed add flour to the butter mixture.

Mix until dough come together

Dump on a floured board and roll into a flat disk. I use waxed paper.

Wrap and chill for 30 minutes

Roll the dough in 1/4 inch ball

Dip each ball into the egg wash and then roll in coconut 

place the balls in wax paper on cookie sheet

Place the balls on wax paper on cookie sheet. Place a light indentation on top of each cookie with your finger

Drop 1/4 teaspoon of jam into each indentation

Bake for about 25 minutes or until the coconut is golden brown. Immediately after separate them from the paper and let them cool.

Enjoy