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Jam Thumbprints question

Meryl's picture

Jam Thumbprints question  (post #63346)

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I'm considering making the following recipe, but I don't like things too sweet, and this one just may be. It would probably be fine for me sugarwise, but the addition of sweetened coconut may bring it over the top for me. I'm wondering if I should either (a) decrease the sugar in the batter, ie, use 1/2 cup instead of 1 cup sugar  OR (b) use unsweetened coconut instead of sweetened OR (c) use half unsweetened and half sweetened. What say you all????


Oh, almost forgot, here's the recipe:


(Edited to add the ingredients-doesn't work well without them, duh).


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.


Yield: 32 cookies


-Barefoot Contessa


 



 



Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. --Judith Viorst


Edited 12/6/2004 9:28 pm ET by Meryl

There's nothing better than a good friend, except a good friend with CHOCOLATE.

deejeh's picture

(post #63346, reply #1 of 66)

I'd try decreasing the sugar by 1/4 cup (if the recipe calls for 1 cup), and using unsweetened coconut.  What kind of jam did you plan to use?


deej

Meryl's picture

(post #63346, reply #2 of 66)

I only use jam without added sugar (Polaner All-Fruit), so that should be fine. I'm just not sure if I should use all unsweetened coconut, since it's definitely tasteless. Maybe I should go for half and half???


Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. --Judith Viorst

There's nothing better than a good friend, except a good friend with CHOCOLATE.

Jean's picture

(post #63346, reply #3 of 66)

That was only part of the recipe. Find it here for a limited time.


http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_25278,00.html


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Meryl's picture

(post #63346, reply #4 of 66)

????  That's exactly where I printed it from - looks the same.


Edited to say, SORRY! Didn't realize I didn't post the ingredients!



Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. --Judith Viorst


Edited 12/6/2004 9:24 pm ET by Meryl

There's nothing better than a good friend, except a good friend with CHOCOLATE.

deejeh's picture

(post #63346, reply #5 of 66)

It's true, you don't get the same coconut hit when you use unsweetened, but I kind of like the richness of it - it's more of a nut effect, I guess.  I sure wouldn't use sweetened coconut for any more than 1/2 of the quantity called for, though.  I think it might be overpowering.


BTW, I think Jean's message was referring to your first post, which didn't have the ingredient list :)


deej

Meryl's picture

(post #63346, reply #6 of 66)

Oh man, am I spacing out! I'll go back and add the ingredients now. I need a vacation big time.


Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. --Judith Viorst

There's nothing better than a good friend, except a good friend with CHOCOLATE.

chefeileen01's picture

(post #63346, reply #7 of 66)

I make a similiar cookie recipe called "swedish teas" and use 3/4c. golden sugar and instead of coconut roll in chopped walnuts or pecans. When 3/4 cooked add jam and cook for a few minutes more. They are very short and not too sweet.


eileen

chef eileen

Meryl's picture

(post #63346, reply #8 of 66)

Sounds good. I'll probably cut this one down to 1/2 cup sugar in the batter, and use half sweetened and half unsweetened coconut and hope for the best. Or maybe use your idea of chopped nuts and add it to the coconut.


Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. --Judith Viorst


Edited 12/6/2004 11:32 pm ET by Meryl

There's nothing better than a good friend, except a good friend with CHOCOLATE.

UncleDunc's picture

(post #63346, reply #9 of 66)

I thought this was going to be a cleaning question.

Meryl's picture

(post #63346, reply #10 of 66)

Good one!


Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. --Judith Viorst

There's nothing better than a good friend, except a good friend with CHOCOLATE.

DeannaS's picture

(post #63346, reply #11 of 66)

I have a similar recipe, but it doesn't use coconut at all. Instead it uses ground nuts. I'd be happy to post it later if you want it. It's an old family standard and it's not very sweet at all.

"As for butter versus margarine, I trust cows more than chemists." - Joan Dye Gussow

cookie1's picture

(post #63346, reply #12 of 66)

I sure would be interested in that recipe.  I have a book club meeting next week, and I need a goodie to take. I hope make something Sunday that will hold until Tuesday evening.

Cheryl

It is nice to be important, but it is more important to be nice!

DeannaS's picture

(post #63346, reply #13 of 66)

Okay, I'll try to post either tonight or tomorrow, then. If I recall, we used to keep these around for quite awhile during the holiday season.

"As for butter versus margarine, I trust cows more than chemists." - Joan Dye Gussow

Meryl's picture

(post #63346, reply #14 of 66)

Yes, please post it when you have a chance. Thanks. Is it similar to the one Eileen described in an earlier reply, which uses 3/4 cup brown sugar and is rolled in pecans or walnuts?  


Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. --Judith Viorst

There's nothing better than a good friend, except a good friend with CHOCOLATE.

DeannaS's picture

(post #63346, reply #15 of 66)

I can't remember what kind of sugar it uses. And, yes, I do believe it's rolled in nuts. I'll try to post tonight. (Reminder to self - post 3 recipes tonight!)

"As for butter versus margarine, I trust cows more than chemists." - Joan Dye Gussow

DeannaS's picture

(post #63346, reply #16 of 66)

Jam Thumbprints

1/2 cup shortening (I'd use butter, folks would use margarine)
1/4 cup brown sugar (packed)
1 egg, separated
1/2 t. vanilla
1 cup flour
1/4 t. salt
3/4 cup finely chopped nuts
jelly

Heat oven to 350 degrees.
Mix butter, sugar, egg yolk and vanilla thoroughly.
Blend flour and salt.
Stir flour/salt mix into butter mix.
Roll dough into 1" balls.
Beat egg white slightly with fork.
Dip balls in egg white, roll in nuts.
Place 1" apart on ungreased baking sheet.
Press thumb gently into center of each.
Back 10-12 minutes or until set.
Cool.
Fill thumbprint with jelly.
Makes 3 doz.

"As for butter versus margarine, I trust cows more than chemists." - Joan Dye Gussow

Meryl's picture

(post #63346, reply #17 of 66)

Thanks, Deanna!


Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. --Judith Viorst

There's nothing better than a good friend, except a good friend with CHOCOLATE.

assibams's picture

(post #63346, reply #18 of 66)

If you like thumbprints you need to make the pecan-raspberry recipe from this year's holiday baking issue (on one of the pull out cards in the back) and also the hazelnut linzer thumbprints from a few years back.


IMO toasting the nuts before grinding or chopping makes all the difference.


"Things are more like they are now than they have ever been" President Gerald Ford

"A positive attitude may not solve all your problems, but it will annoy enough people to make it worth the effort."
Herm Albright

Meryl's picture

(post #63346, reply #19 of 66)

Okay, thanks, I'll check them out.


Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. --Judith Viorst

There's nothing better than a good friend, except a good friend with CHOCOLATE.

chocolatedog's picture

(post #63346, reply #59 of 66)

The Jam Thumprint recipe from barefoot contessa does not work.  The dough was VERY dry and almost impossible to roll and push your thumb into.  BUT the fine cooking thumbprint recipe from the latest baking issue was fabulous, i make them all the time.  Did anybody have a similar reaction?

 

 

Meryl's picture

(post #63346, reply #60 of 66)

I haven't made the thumbprints from FC, but the Ina Garten ones worked out great for me. I made them twice and they were fantastic. I had no trouble with the dough - it was quite moist.


edited to add: Could you have chilled it too long?



Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. --Judith Viorst


Edited 1/24/2005 3:15 pm ET by Meryl


Edited 1/24/2005 3:16 pm ET by Meryl

There's nothing better than a good friend, except a good friend with CHOCOLATE.

DeannaS's picture

(post #63346, reply #61 of 66)

I haven't made the FC one, but the barefoot contessa one worked fine for me. I do recall needing to sort of work the dough a little bit to take some chill off while I was rolling it. But, it rolled fine. I used the end of a big wooden spoon to make the indents, and that worked just fine.

"As for butter versus margarine, I trust cows more than chemists." - Joan Dye Gussow

Meryl's picture

(post #63346, reply #62 of 66)

Yeah, everything worked fine up until the point your dog devoured them all! :) 


Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. --Judith Viorst


Edited 1/24/2005 5:33 pm ET by Meryl

There's nothing better than a good friend, except a good friend with CHOCOLATE.

DeannaS's picture

(post #63346, reply #64 of 66)

Exactly! But, I did get to taste about, oh, two of them.

"As for butter versus margarine, I trust cows more than chemists." - Joan Dye Gussow

Meryl's picture

(post #63346, reply #65 of 66)

Well, you owe it to yourself to make another batch. Just make sure you set up a 24 hour watch or longer to make sure the dog doesn't confiscate any! 


By the way, I wanted to see if they'd hold up frozen, so I froze one of them as a test. I was more concerned about the jam filling, not so much the cookie. When I thawed it out the next day, it was fine. I'm not sure if the ganache filling could be safely frozen, (although I've frozen cakes with ganache filling and topping successfully), but if so, maybe next time you can hide some of them in the freezer!



Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. --Judith Viorst


Edited 1/24/2005 9:36 pm ET by Meryl

There's nothing better than a good friend, except a good friend with CHOCOLATE.

DeannaS's picture

(post #63346, reply #66 of 66)

I'd guess the ganache would be fine, since the ganache I put on them came out of the freezer. :) My intention was to freeze the little suckers. Really. I just forgot to pick up the tin and walk it down to the basement before I collapsed into bed that night. (We'd made 3 double-batches of cookies that day.)

We were really cookied out after Xmas. But, I'm sure I'll make them again sometime. It'll probably just take a little while.

"As for butter versus margarine, I trust cows more than chemists." - Joan Dye Gussow

chocolatedog's picture

(post #63346, reply #63 of 66)

Ok I'll try them again - maybe i had a bad cooking day!

 

 

DeannaS's picture

(post #63346, reply #20 of 66)

You're welcome. Let me know how they turn out for you if you make them.

"As for butter versus margarine, I trust cows more than chemists." - Joan Dye Gussow

Meryl's picture

(post #63346, reply #21 of 66)

I definitely will - I plan to try them over the next few weeks. I just made the Ina Garten ones with 2/3 the amount of sugar, and they're cooling on a rack. They look really good.


Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. --Judith Viorst

There's nothing better than a good friend, except a good friend with CHOCOLATE.

Meryl's picture

(post #63346, reply #22 of 66)

Well, I tried the Ina Garten Jam Thumbprints last night and they were great! My husband and I couldn't stop eating them. I had halved the recipe and now I'm sorry I didn't make the whole amount, but that will be rectified some time today. LOL.  I reduced the sugar in the batter by 1/3 and used mostly sweetened coconut with some unsweetened mixed in, but all sweetened coconut would have been just as good. I filled them with Polaner All Fruit Apricot and Raspberry and will include Strawberry in my next batch. I'm also going to experiment with some freshly made cranberry sauce in the centers. 


Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. --Judith Viorst

There's nothing better than a good friend, except a good friend with CHOCOLATE.