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Raspberry Jam and Coconut Thumbprint Shortbread Cookies
These buttery shortbread cookies have the perfect balance of sweet and fruity with the jam and coconut combination. Go ahead and make a double batch because these won't last!
Author: Jackie
Ingredients
  • ¾ pound (3 sticks) unsalted butter, room temperature
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 3 ½ cups all-purpose flour
  • ¼ teaspoon kosher salt
  • 1 egg lightly beaten
  • 1 cup sweetened flaked coconut
  • Raspberry Jam
Instructions
  1. In the bowl of your mixer, combine butter, sugar, and vanilla until creamy.
  2. Add flour and salt and beat until the dough begins to come together.
  3. Roll dough into 1 inch balls.
  4. Refrigerate balls for 1 hour.
  5. Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
  6. Dip balls into egg and roll into coconut.
  7. Place balls 2 inches apart on cookie sheet and light indentation into the top of each ball with your finger. Drop ¼ teaspoon of jam into each indentation.
  8. Bake for 20 to 25 minutes and the coconut is a golden brown.