Coconut-Raspberry Thumbprints

READY IN: 1hr
Recipe by jenne

Feel free to halve this recipe, as it will feed a crowd as written. Recipe from Food and Wine. They look amazing and sound very easy to make! Perfect colors for Christmas.

Top Review by cgsteen

First off, I should be fair and say that I halved this recipe, as I usually do with anything new that I try so as not to waste ingredients if it doesn't turn out. So, that being said, it may be the reason these turned out extremely dry. The dough seemed OK, until after I refrigerated it (it was over an hour). I made the first batch with the dough straight out of the fridge, and they were nearly impossible to shape into balls as it was just crumbling apart in my hands. I baked according to instructions, removed the cookies for the filling, and again, felt they were extremely dry. I used the back of a round 1/2 T measure, and had to be really careful not to break the cookies apart. I used seedless blackberry filling instead, and this part was easy, baked the remainder of the 10 minutes, and cooled. They are very tasty, but, like I suspected, dry. I will try again, but this time decrease the amount of flour, and leave the dough out at room temperature for about 20 minuted before attempting to roll it into balls. They are yummy enough that I will try again, and pretty simple, minus the crunbiness.

Ingredients Nutrition

Directions

  1. In a medium bowl, whisk the flour with the coconut, baking soda and salt.
  2. In a standing electric mixer fitted with a paddle, or using a hand mixer in a large bowl, beat the butter with the sugar at medium speed until light and fluffy, about 3 minutes.
  3. Beat in the egg yolk and vanilla, scraping the side and bottom of the bowl.
  4. Beat in the dry ingredients at medium-low speed.
  5. Wrap the dough in plastic and refrigerate for 15 minutes.
  6. Preheat the oven to 350°. Position the racks in the upper and lower thirds of the oven.
  7. Roll the dough into 1-inch balls and bake for 14 minutes. Make a dent in the cookies; fill with jam and bake for about 10 minutes.
  8. Let the cookies cool on the sheets for 5 minutes, then transfer to racks to cool completely.

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