拇指果酱饼干

06-04-02

这个饼干我连着烤了几个圣诞节了，都非常成功，而且很yummi!

Recipe 来自这里。

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 jamPreheat the oven to 350 degrees F.

In an electric mixer fitted with the paddle attachment, creamtogether the butter and sugar until they are just combined and then addthe vanilla. Separately, sift together the flour and salt. With themixer on low speed, add the flour mixture to the creamed butter andsugar. Mix until the dough starts to come together. Dump on a flouredboard and roll together into a flat disk. Wrap in plastic and chill for30 minutes.

Roll the dough into 1 1/4-inch balls. (If you have a scale theyshould each weigh 1 ounce.) Dip each ball into the egg wash and thenroll it in coconut. Place the balls on an ungreased cookie sheet andpress a light indentation into the top of each with your finger. Drop1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes,until the coconut is a golden brown. Cool and serve.

我用的是raspberry jam,  烤以前是这样的：

试试看，非常不错！