拇指果醬餅幹 -- 祝大家節日快樂！

我很久沒來私房了，今天特意回來看望各位XDJM, 沒有聖誕大餐，就送一份小禮品吧。

祝各位新年快樂 健康如意！













我聖誕前烤了很多餅幹送給同事和鄰居，這個拇指果醬餅幹是其中之一，裝袋打上絲帶，很有節日氣氛。

方子是food network上的，材料和步序都不複雜。我轉貼在此，有興趣學做的網友不妨在聖誕假期練習。


Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 25 minutes
Yield: 32 cookies

Jam Thumbprints

3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups 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 oven to 350 degrees F.

In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until 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 and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic wrap 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.