340 g butter
1 cup sugar
1 tspn pure vanilla extract
3 1/2 cups cake flour
1/2 cup coconut
1/4 tspn salt
1 egg (beaten with 1 tablespoon water)
200 g coconut (sweetened & flaked)
Raspberry or apricot jam
Option: Use a wooden spoon for the jam thumbprints.
Method for jam thumbprint cookies
Pre-heat the oven to 180°C.
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.
Your child can help you whisk the soft butter with a handwhisk together with the sugar. Separately, sift together the flour and salt. Add the ½ cup coconut to this, stir well. 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. The dough should be soft, but if too soft, add ½ a cup of flour.
Wrap in plastic and chill for 30 minutes.
Roll the dough into golf ball size balls. Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet or a cookie pan lined with baking paper 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.
*Recipe courtesy of Ina Garten.