Saturday, December 11, 2010

Strawberry Rhubarb Thumbprint Cookies

Rachel's choice for her holiday cookie was "something with jam". So I thought I would make a comfortable homespun classic thumbprint cookie. While this cookie is new to MY repertoire, I know I will make this cookie every year from here on out. I used Strawberry Rhubarb preserves from Butler's Orchards ( that Rachel gave me for my birthday, the tartness of the rhubarb really enhances the fragrant butter of the shortbread.

This recipe, from Ina Garten, is delightfully simple. Shortbread cookies, dipped in an egg wash and grated coconut, are filled with best quality jam. Buttery and sweet, these cookies are Christmas comfort food at it's finest.

Strawberry Rhubarb Thumbprint Cookies
(makes 5 dozen)

3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Strawberry Rhubarb jam (or other flavor, best quality jam)

Preheat the oven to 350 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. Wrap in plastic and chill for 30 minutes.

Roll the dough into 1-inch balls. Dip each ball into the egg wash and then dip 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.

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