Coconut Apricot Thumbprints

You've probably picked up on the fact that I've been on a bit of a thumbprint cookie kick. I can tell you I'm here to report the last story on them for awhile. Believe it or not, I think I've had my fix for a good while. But before I move on I just have to share one last recipe with you.

This version comes from my best friend Ina Garten. Oh, how I wish that last statement were actually true! Anyway, in true Ina style she found a way to make a classic and take it up an indulgent notch by rolling the cookies in and egg wash and sweetened coconut. They couldn't be any prettier.

COCONUT APRICOT THUMBPRINTS

adapted from the Barefoot Contessa

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
Raspberry and/or apricot jam

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. (If you have a scale they should each weigh 1 ounce.) 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 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.