Thumbprint cookies are the original no stress — ready in a snap — cookie. The bright colored jam filling reminds me of Autumn leaves and Christmas ornaments. I made these with a drizzle glaze but you can use chocolate, nuts or coconut flakes just as easily. Let me know which one you prefer!

Ingredients

3/4 lb 3 sticks unsalted butter, at room temperature
1 cup sugar
1 tsp pure vanilla extract
3 1/2 cups all-purpose flour
1/4 tsp kosher salt
7 oz sweetened flaked coconut
Strawberry and apricot jam

Instructions

For the Cookies (Overview):

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.

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.)