THUMB PRINT RECIPES

Steps:

• Preheat oven to 350 degrees. Blend flour and salt in a bowl. Set aside.
• In a separate mixer, whip butter, that has been at room temperature, until light and fluffy.
• Add the sugar, and blend until light and fluffy. Add in the egg yolk and blend. Add the vanilla and blend.
• Add in the flour and salt mixture and beat until blended. If adding the nuts, add them next and blend until it forms a dough ball. This is easier with a Kitchen Aid blender.
• With the dough, take small teaspoon size portions and roll them into little balls. Place on a greased cookie sheet (or parchment-lined cookie sheet). Make them small and space them on the cookie sheets (they grow when they cook!).
• Into each ball on the cookie sheet, indent it with your thumb or finger (or even knuckle).
• Bake them in a preheated 350 degree oven for about 10 minutes.
• Take them out of the oven. They will have puffed up a bit and the indentation will be fairly lost at this point. Again, indent the cookies with the back of a spoon this time, while still hot. Place whatever filling you would like (about a 1/2 teaspoon in each cookie).
• Return them to the oven and bake an additional 10 minutes, or until they are golden brown on the rims of the cookies (the fillings might even "bubble" a bit, but that is ok).
• *Any favorite jam, jelly, or filling can be used in these cookies. The ones shown here, are apricot and strawberry preserves. Jellies tend to be more "runny" but will still work as well... depends on what you like and what you have on hand, but it is only limited to your imagination and tastes! Make this recipe your own by adding whatever your family likes. :) Seriously good cookies! And like I said, you might want to double this recipe because they do not last long at all! :)

Steps:

• 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 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 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.