拇指果酱饼干 -- 祝大家节日快乐！

我很久没来私房了，今天特意回来看望各位XDJM, 没有圣诞大餐，就送一份小礼品吧。

祝各位新年快乐 健康如意！













我圣诞前烤了很多饼干送给同事和邻居，这个拇指果酱饼干是其中之一，装袋打上丝带，很有节日气氛。

方子是food network上的，材料和步序都不复杂。我转贴在此，有兴趣学做的网友不妨在圣诞假期练习。


Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 25 minutes
Yield: 32 cookies

Jam Thumbprints

3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups 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

Preheat oven to 350 degrees F.

In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until 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 wrap 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.