Coconut-raspberry Thumbprints

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 2 1/2 cups all-purpose flour
• 3/4 cup shredded unsweetened coconut
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/4 cups sugar
• 1 large egg yolk
• 1 teaspoon pure vanilla extract
• 1 1/2 cups raspberry jam

Recipe

• 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.