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Key Ingredients in Sugar Plum Thumbprints
- Butter: I always use high-quality salted butter for bakes — especially cookies. I find that the added richness and salinity only enhance the flavor. Any butter will work, but look for the best.
- Plum jam: This jam is lovely here, but you can use any jam you like.
- Almonds: Use sliced almonds with the skin or without; it doesn’t matter. Feel free to try another nut if you’re feeling adventurous (pecans or hazelnuts would be great).
- Coconut: Sweetened, shredded coconut works well here. Unsweetened coconut would lead to drier cookies.
- Butter: I always use high-quality salted butter for bakes — especially cookies. I find that the added richness and salinity only enhance the flavor. Any butter will work, but look for the best.
- Plum jam: This jam is lovely here, but you can use any jam you like.
- Almonds: Use sliced almonds with the skin or without; it doesn’t matter. Feel free to try another nut if you’re feeling adventurous (pecans or hazelnuts would be great).
- Coconut: Sweetened, shredded coconut works well here. Unsweetened coconut would lead to drier cookies.
INGREDIENTS
FOR THE COOKIES:
- 2 1/2 sticks (10 ounces)
unsalted butter, at room temperature
- 3/4 cup
sliced almonds
- 1 1/2 cups
sweetened, shredded coconut
- 1 cup
granulated sugar
- 1 large egg
- 1 tablespoon
vanilla extract
- 1/8 teaspoon
almond extract (optional)
- 2 1/2 cups
all-purpose flour
- 1/2 teaspoon
baking soda
- 1/2 teaspoon
kosher salt
- 1 cup
plum jam
- 2 1/2 sticks (10 ounces)
unsalted butter, at room temperature
- 3/4 cup
sliced almonds
- 1 1/2 cups
sweetened, shredded coconut
- 1 cup
granulated sugar
- 1 large egg
- 1 tablespoon
vanilla extract
- 1/8 teaspoon
almond extract (optional)
- 2 1/2 cups
all-purpose flour
- 1/2 teaspoon
baking soda
- 1/2 teaspoon
kosher salt
- 1 cup
plum jam
FOR THE GLAZE:
- 1 1/2 cups
powdered sugar
- 1 tablespoon
lemon juice (from 1/2 medium lemon), plus more as needed
- 1 1/2 cups
powdered sugar
- 1 tablespoon
lemon juice (from 1/2 medium lemon), plus more as needed
FOR THE COOKIES:
- Arrange 2 racks to divide the oven into thirds and heat the oven to 350ºF. Line 2 rimmed baking sheets with parchment paper.
- Arrange 2 racks to divide the oven into thirds and heat the oven to 350ºF. Line 2 rimmed baking sheets with parchment paper.
FOR THE GLAZE:
- Place all the cooled cookies on a baking sheet. Whisk 1 1/2 cups powdered sugar and 1 tablespoon lemon juice together in a medium bowl until smooth. If the glaze is too thick, whisk in a little more lemon juice as needed for a nice, runny consistency. Drizzle the glaze over the cookies. Let sit until the glaze sets, about 15 minutes.
- Place all the cooled cookies on a baking sheet. Whisk 1 1/2 cups powdered sugar and 1 tablespoon lemon juice together in a medium bowl until smooth. If the glaze is too thick, whisk in a little more lemon juice as needed for a nice, runny consistency. Drizzle the glaze over the cookies. Let sit until the glaze sets, about 15 minutes.