Every year my family does "cookie day." And every year its the same story. We wake up early, put on the christmas movies and set out to make a ton of cookies... and an hour later I'm all alone in the kitchen making cookies by myself.
We pick out a bunch of cookies that we want to make, but the one cookie that is a must every year are my mom's favorite Coconut Thumbprints. They're a really buttery, slightly salty cookie cookie rolled in coconut and topped with jam. The recipe came out of one of those promotional recipe booklets for Crisco and I've adapted it a little over the years. Here's how we make them:
Coconut Thumbprints
Recipe says it makes 24, I can usually get 18
1/2 cup Butter Flavor Crisco
1/2 cup sugar
1 egg, separated
1 tsp vanilla
3/4 cup unsifted all-purpose flour
1/4 tsp salt
1/4 tsp baking powder
Angel flake coconut
thick preserves, jam or jelly (we do apricot and raspberry every year)
Preheat oven to 375. Line baking sheets with parchment.
Cream butter crisco, sugar, yolk, and vanilla in a large bowl at medium speed of electric mixer. Combine flour with salt and baking powder. Add to creamed mixture. Blend well.
Form into balls about 1 inch in diameter. Beat egg white until slightly frothy. Dip dough balls into egg white, then roll into the coconut. Place on baking sheets.
Make a shallow depression in center of each cookie using back of small spoon. (I used a 1/8 tsp measuring spoon) Place about 1/8-1/4 tsp preserves in the center.
Bake at 375 for 8-9 minutes or until coconut begins to brown. Cool on baking sheets for about 2 minutes. Remove to cooling racks.
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