It’s Christmastime, which is my favorite time of the year: the time when it is socially acceptable to eat cookies for breakfast.
Now, you really could eat cookies for breakfast every day and be alright in my book. Hell, I’ll vote for you for president. But, at Christmastime, it’s encouraged. With a cup of coffee and the tree on, maybe a little Vince Guaraldi Trio on in the background, eet’s nice. (If you celebrate Hannukahtime or Noneoftheabovetime, this also applies. Just adjust for the appropriate religious or non-religious symbols.)
Our favorite cookies aren’t really Christmas cookies, but they are delicious. And I just realized I’ve been making them over 10 years, which is weird.
Sidenote. It’s strange to make realizations relative to time. I’ve been out of college for 7 years. I’ve been making these cookies for 10 years. I’ve been I’ve been driving for 13 years. I’ve been bad at driving for 13 years.
Anyways. These cookies are made of buttery shortbread, rolled in coconut with a little bit of sweet jam on top. They’re Ina Garten’s Jam Thumbprints, so named because you make a thumbprint in the cookie to put the jam inside. However, for some reason, my mom forgot the name one year and started calling them “Jam Thumpers,” which I really like better.
And what’s more breakfast-y than jam?
Well, this post is ruined.
Ina Garten’s Jam Thumbprint Cookies, slightly adapted from Barefoot Contessa Family Style and foodnetwork.com
- 3 sticks unsalted butter at room temperature
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 3 ½ cups all-purpose flour
- ¼ teaspoon kosher salt
- 1 egg beaten with 1 tablespoon water for egg wash
- 7 ounces sweetened flaked coconut | I used a bit more, probably 10 ounces
- Raspberry and/or apricot jam | I used raspberry and blueberry. Go with your preferences, folks.
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. If dough is still a bit crumbly, add 1-2 tablespoons of cold water so that it comes together. (I added 2.)
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, about the size of a golf ball. (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.