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    You are in: Home / Recipes / BAREFOOT CONTESSa THUMBPRINT COOKIES Recipe
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    BAREFOOT CONTESSa THUMBPRINT COOKIES

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    avalontwilightdesigns's Note:

    This recipe is amazing! It is from the Ina Garten's holiday special.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      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.
    3. 3
      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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    Nutritional Facts for BAREFOOT CONTESSa THUMBPRINT COOKIES

    Serving Size: 1 (103 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 490.4
     
    Calories from Fat 266
    54%
    Total Fat 29.6 g
    45%
    Saturated Fat 19.9 g
    99%
    Cholesterol 76.5 mg
    25%
    Sodium 89.6 mg
    3%
    Total Carbohydrate 52.4 g
    17%
    Dietary Fiber 1.7 g
    6%
    Sugars 23.9 g
    95%
    Protein 5.0 g
    10%

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