Ever since I started making these cookies I have had multiple requests for more and the recipe . I must confess this is a great recipe from Ina Garten , more commonly referred to as the barefoot contessa . I have made a few minor changes to the recipe . For one thing I reduced the amount of sugar by a 1/4 cup as I found 1 cup too sweet . I increased the vanilla by a little extra , I cannot stress the importance of a good extract , I love Neisen Massy , it really makes a difference . I omitted some of the all purpose flour and added some rice flour .It really gives a light airy texture to the cookie . Lastly , I omitted the beaten egg , for the wash and replaced it with some whole milk , for all my friends with egg allergies . It did not affect the taste or texture of the cookie at all .
Adapted from Ina Garten
Photograph by Rahul Mahtani
3/4 lb ( 3 sticks ) unsalted butter , at room temperature
3/4 cup sugar ( I use superfine sugar , it really gives the cookie a finer crumb )
1 1/2 tsp good quality Vanilla ( such as Neilsen Massy )
3 1/4 cup all purpose flour
1/4 cup rice flour
1/4 tsp kosher salt
1/4 to 1/2 cup whole milk
7 oz sweetened flake coconut
Raspberry or apricot jam ( seedless raspberry jam tastes great in these cookies )
Preheat 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.
Seperately , sift together the flour ,salt and rice flour . With the mixer on low speed , add the flour mixture to the creamed butter and sugar . Mix until the dough starts to come together ( Do not overmix at this point ) Dump on a floured board and roll together in a flat disk ( this is a very important step , as the dough rests and is easier to proceed to the next step ). Wrap in plastic and chill for 30 minutes .
Roll the dough into 1 1/4 inch balls . Dip each ball in the milk and then roll in the coconut. Place balls on ungreased cookie sheet ( I use parchment paper to line the sheets ) and press a light indentation into the top of each with your finger ( I use the back of a wooden spoon ) .
Bake 20 to 25 minutes , until the coconut is a golden brown .
Cool and serve .
Filed under: Desert, Dessert, Eggless, Vegetarian Tagged: | Barefoot contessa, Eggless cookies, eggless dessert, eggless thumbprint cookies, Fantastic thumbprint cookies, Ina Garten, jam thumbprint cookies