Ina's Jam Thumbprint Cookies

First up on my list are these cookies. I'm a fan of the substitution of fruit for the typical chocolate (I'm not a big chocolate lover), although I will admit these are also really delicious with Nutella instead of jam. Plus, these look so beautiful with their jeweled jam centers. Ina Garten is fabulous, as always, but I added in almond extract to the dough because I love all things almond-flavored (for those who haven't yet, you MUST try almond bubble milk tea!).

Jam Thumbprint Cookies (adapted from Ina)

3 sticks unsalted butter at room temperature
1 cup sugar
1/2 tsp vanilla extract
1/2 tsp almond extract
3 1/2 cups flour
1/4 teaspoon salt
1-2 tbsp water, if dough is too crumbly
1 egg beaten with 1 tbsp water, for egg wash
7 ounces sweetened flaked coconut
a few favorite fruit jams and/or Nutella (I used plum and peach preserves)

one. Sift and mix together flour and salt.
two. Cream together butter, sugar, vanilla and almond extract until just combined.
three. Add flour and salt to wet ingredients until the dough is just starting to come together. Add in water if the dough is still too crumbly.
four. On a floured surface, shape the dough into a disk, wrap tightly in plastic, and freeze for at least 30 minutes.
five. Roll the dough into little balls (around an inch in diameter) and with your thumb, form an indentation. You can make the indentation bigger so that it will hold more jam. The dough will also flatten so that it looks like a red blood cell.
six. Dip into the egg wash and roll in coconut. Drop about 1/2 tsp of jam or any amount that won't overflow from the center. Jam will melt and run slightly during baking so don't over-do it. Yes, I speak from experience.
seven. Bake for 20-25 minutes at preheated 350 degrees, until the coconut is golden.

Also for my third item, I decided on Pumpkin Spice Cake.

(photo by the Tea Kettle Corner - mine were tasty, but no where near as pretty)