This delightful twist on the classic thumbprint cookie comes from our friend Diana Kuan, who fills hers with our Date Tamarind Chutney for a sweet and tangy center. The perfect treat to share at any festive gathering!
Makes 2 dozen cookies
Ingredients
1/2 pound (2 sticks) unsalted butter, softened
2/3 cup sugar
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
About 8 ounces unsweetened coconut flakes
2 tablespoons Brooklyn Delhi Date Tamarind Chutney
Method
Preheat the oven to 350°F and line a cookie sheet with parchment paper. Cream the butter and sugar together in a mixing bowl, then stir in the vanilla. In a separate bowl, mix the flour and salt, then slowly add it to the butter mixture until the dough forms.
On a floured surface, divide the dough in half and roll each into logs about 1 ¼ inches wide. Pinch off pieces and roll them into 1 ¼-inch balls. Dip each ball in egg wash, then coat with coconut flakes. Place on the prepared cookie sheet and press a small indentation into each ball with your finger. Fill each indentation with ¼ teaspoon of Brooklyn Delhi Date Tamarind Chutney.
Bake for 20–25 minutes, until the coconut is golden. Let cool before serving.
In this recipe
