Cassandra@Foodie with Little Thyme chose this Barefoot Blogger recipe a few weeks ago. Since I have been trying to use more whole grains in my baking, I saw this as an opportunity to try out my new bag of King Arthur Flour Whole Wheat White Flour. I simply swapped one for the other and then used orange marmalade instead of jam.
I was successful for the most part. It tasted very much like a shortbread cookie with jam filling. I really loved the coconut on the outside. Such a flavor booster especially since using a whole grain flour can sometimes overwhelm the taste buds.
The biggest difference was in the “weight” of the cookie. This baby was one thick chunk of jam laden confection. I think next time I will make them with half whole wheat and half regular flour to avoid that heaviness. Thank goodness for hungry boys who don’t notice these things and enjoyed every bite.
Celebrate the Feast!
Jam Thumbprint Cookies
Recipe adapted from Barefoot Contessa Family Style
3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
1 3/4 cups regular unbleached flour
1 3/4 cups white whole wheat 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 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. (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.
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