Pink Slip Jam has a young fan (I will not divulge his name for fear of embarrassing him!)...he is 6 or 7 and he loves to bake. Clearly he is a boy after my own heart! His Mom reports that he likes to take dough she buys from our local Grand Central Baking ~ she works full time & this is really good! They report that one of their favorite desserts is when they use some Pink Slip Jam & make fruit turn-overs. I am pretty certain they include ice cream...If you want to bake something using some jam or marmalade, these cookies are easy, delicious, & never last long in my house. You might like them, too.
(this recipe calls for specific flavors. I think it's fun to mix it up & use whatever you like)
- 3/4 pound (3 sticks) unsalted butter, at room temperature
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 3 1/2 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1 egg beaten with 1 tablespoon water, for egg wash
- 7 ounces sweetened flaked coconut
- Raspberry and/or apricot jam
Preheat the oven to 350 degrees F.
In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter andsugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) 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 finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.