Hana from Bon Appetit’s take on Ina Garten’s recipe
- 3/4 pound (3
sticks) unsalted butter, at room temperature
- 1 cup sugar
- 1 teaspoon pure
vanilla extract
- 3-1/2 cups
all-purpose flour
- 1/4 teaspoon
kosher salt
- 1 egg beaten
with 1 tablespoon water, for egg wash
- 7 ounces unsweetened
coconut, processed to small bits (like Trader Joe’s)*
- Raspberry
and/or apricot jam
Preheat the oven to 350 degrees.
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 disc. 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.
*This is Hana’s variation from using
sweetened shredded coconut
Copyright 2002, Barefoot Contessa
Family Style by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
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