拇指果醬餅幹

06-04-02

這個餅幹我連著烤了幾個聖誕節了，都非常成功，而且很yummi!

Recipe 來自這裏。

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,  烤以前是這樣的：

試試看，非常不錯！