Bird's Nest Cookies

Gotta give it to Ina.  In her book "Barefoot Contessa Family Style," she shares this wonderful recipe.  So, I'm not claiming as my own due to the fact that it's wonderful as-is.  Only thing I'm claiming is the name :)  Originally know as "jam thumbprints," but now known as the "birds nest cookie."

- 3 sticks butter at room temperature
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 1/2 cups all purpose flour
- 1/4 tsp kosher salt
- 1 egg mixed with 1 tbs water for an egg wash
- 3 cups sweetened flaked coconut
- Any flavor jam you like - I used some left-over spiced cranberries I made for the holidays, but apricot jam also tastes wonderful

Preheat oven to 350 degrees.  In a mixer, cream together butter, sugar and vanilla.  Gradually add the flour and salt until dough comes together.  Dump onto a floured surface and form into a ball.  Wrap in plastic wrap and refrigerate for only 30 minutes (or it will get too hard to work with).

Remove dough from the fridge and form 1 inch round balls.  Dip each ball of dough into the egg wash, the press into the coconut.  Place on parchment paper lined baking sheets 1 inch apart - they won't expand much.  Flatten slightly and use a finger to make a depression in the middle of each cookie.  Using a spoon, place enough of your desired jam in the center of each cookie to fill the indentation, but don't overfill because the jam will boil off the sides of the cookie and burn.

Bake for about 25 minutes until the coconut has browned nicely.  Keep an eye on them while they bake, turning the baking sheets as needed to bake the cookies evenly - the coconut is prone to burn!

 

The cookies taste best when cooled. Enjoy, and thank Ina!