Michael's Thumbprint Cookies were a huge hit in the Braintree office this week. Made with a shortbread-like dough balls, rolled in flakey coconut, the name 'thumbprint' comes from the fact you use your thumb to make an indentation into each ball and fill it with jam. Although Michael fills his cookies with raspberry jam, feel free to use apricot, blackcurrant, or any flavoured jam you like! Here's his favourite recipe...
340g all-purpose flour
340g unsalted butter
200g caster sugar
200g flaked coconut
1 tsp vanilla extract
1 egg (for egg wash)
Pinch of salt
How to make them...
1. Preheat the oven to 180 degrees.
2. Cream together the butter and sugar until they are just combined and then add the vanilla extraxt.
3. Mix together the flour and salt. Then add the flour mixture to the creamed butter and sugar; mixing until the dough starts to come together.
4. Roll out the mixture into a flat disc on floured surface. Wrap in plastic and chill in the fridge for 30 minutes.
5. Roll the dough into 1 1/4-inch balls. Dip each ball into the egg wash and then roll it in coconut.
6. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your thumb. Drop 1/2 teaspoon of jam into each indentation.
7. Bake for 20 to 25 minutes, until the coconut is a golden brown.
8. Cool. Serve. Enjoy!
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