Melt-In-Your-Mouth Jam Thumbprint Cookies


3/4 lb. butter (3 sticks)
1 cup sugar
1 tsp. pure vanilla extract
3 1/2 cups all-purpose flour
1/4 tsp. kosher salt
1 egg beaten with 1 TBS water, for egg wash
7 oz. sweetened flaked coconut
Raspberry and/or apricot jam

[i]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. 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. 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 tsp. of jam into each indentation. Bake for 20 - 25 minutes, until the coconut is a golden brown. Cool and serve.[/i]