So, it’s a little late. And I’m a little tired. I just cooked my heart and soul out for the ones I love most in this world (sans Mr. Prevention who is back home bringing home the bacon this week). The great thing about teaching is these brief periods of time in which there are no lectures to be planned, no exams to grade, and no whiny student emails to make me want to crawl into a deep, dark hole.
I think I mentioned it a few days ago, but these cookies hold a special place in my heart…and in my very short-term memory (no seriously, for the age of 26, my memory is seriously lacking). I found my lost engagement ring
while after making these cookies.
As I was returning ingredients to their rightful home in my kitchen…bam! There it was. My shiny, sparkly, larger-than-I-recall engagement ring.
Phew. Crisis averted.
And while I *may* have gotten a bit picture happy with these guys, that’s the kind of thing that happens when a woman has a few seconds of discretionary time on her hands. See, normally, dinner is hot and I am hungry. That translates to…get’er done. ASAP.
Hense, some sub-par photos at times. Sorry, this woman has needs.
(We all have needs. By 7:45pm on a Tuesday, that need is generally FOOD…fast.)
I mean, look at them. All the coconut lovers reading just sighed in agreement.
No. Valid. Explanation.
Think: shortbread + jam + coconut.
Did your heart just skip a beat, too?
While I am still trying to work through the angst I now feel towards my mother for my lacking Christmas cookie upbringing, may I strongly, strongly suggest these cookies be added to your holiday cookie line-up?
At just 100 calories and 11 grams of carbohydrate a piece, they’re sure to please anyone…but especially your carb-conscious and diabetic friends and family!
Jam Thumbprint Cookies from Ina Garten, recommended by A Taste of Cooking
3/4 lb (3 sticks) unsalted butter, at room temperature 1 cup sugar 1 tsp pure vanilla extract 3 1/2 cups all-purpose flour 1/4 tsp kosher salt 1 egg beaten with 1 Tbsp water, for egg wash 7 oz sweetened flaked coconut 5 Tbsp reduced-sugar jam
In a stand mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined. Add 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.
Form dough into a flat disk and wrap in plastic wrap. Chill for 30 minutes.
Preheat oven to 350 F.
Roll the dough into 1-inch balls. 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 thumb. Drop 1/4 teaspoon of jam into each indentation.
Bake for 20 to 22 minutes, until the coconut is a golden brown. Cool and serve. Yield: 4 1/2 dozen cookies.
Nutrition Information (per cookie): 100 calories; 5.8 g. fat; 3 mg. cholesterol; 19 mg. sodium; 11.1 g. carbohydrate; 0.16 g. fiber; 1 g. protein
Result: Imagine a soft gingerbread, littered with toasted coconut, and topped with a fresh, reduced-sugar jam. A little bit of “light” and a whole lot of “YUM!” Enjoy!
P.S. Don’t forget to enter to win Chobani!