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Lamington Thumbprint Cookies
Credit:
Chris Simpson
Recipe Summary
prep: 35 mins
total: 1 hr 15 mins
Yield: Makes 20
Ingredients
Ingredient Checklist
1 stick unsalted butter, softened
1/3 cup sweetened condensed milk
1/2 teaspoon pure vanilla extract
1/2 teaspoon kosher salt (we use Diamond Crystal)
1/4 teaspoon baking powder
1 cup unbleached all-purpose flour
1/2 cup unsweetened finely shredded coconut
4 ounces semisweet baking chocolate, such as Baker’s, chopped
1/2 cup orange marmalade or other flavor jam, such as pineapple or strawberry, or a combination
Gallery
Lamington Thumbprint Cookies
Credit:
Chris Simpson
Recipe Summary
prep: 35 mins
total: 1 hr 15 mins
Yield: Makes 20
Gallery
Lamington Thumbprint Cookies
Credit:
Chris Simpson
Lamington Thumbprint Cookies
Credit:
Chris Simpson
Lamington Thumbprint Cookies
Recipe Summary
prep: 35 mins
total: 1 hr 15 mins
Yield: Makes 20
Recipe Summary
prep: 35 mins
total: 1 hr 15 mins
Yield: Makes 20
prep: 35 mins
total: 1 hr 15 mins
prep:
35 mins
total:
1 hr 15 mins
Yield: Makes 20
Makes 20
Ingredients
Ingredients
- 1 stick unsalted butter, softened
- 1/3 cup sweetened condensed milk
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt (we use Diamond Crystal)
- 1/4 teaspoon baking powder
- 1 cup unbleached all-purpose flour
- 1/2 cup unsweetened finely shredded coconut
- 4 ounces semisweet baking chocolate, such as Baker’s, chopped
- 1/2 cup orange marmalade or other flavor jam, such as pineapple or strawberry, or a combination
Directions
In a bowl, whisk together butter, condensed milk, vanilla, salt, and baking powder until thoroughly combined. Add flour, stirring with a spoon until a dough forms. Cover and refrigerate until firm enough to handle but still tacky and not too stiff, about 30 minutes.
Preheat oven to 350°F. With dampened hands (to prevent sticking), roll level tablespoons of dough into balls. Toss in coconut, pressing gently to adhere. Transfer to a parchment-lined baking sheet, spaced 1 inch apart. Press each center with a thumb or finger to create a deep indentation.
Bake until cookies are just set and golden on bottoms but still soft, about 10 minutes. Press down centers again, if needed. Let cool completely on sheet. Melt chocolate in a bowl set over a double boiler, or in a microwave on low. Dip bottoms of cookies in chocolate and return to parchment-lined sheet, bottom-sides down.
Bring marmalade to a boil in a small saucepan; strain. While still warm, spoon about 3/4 teaspoon into center of each cookie. Refrigerate until chocolate and marmalade are set, at least 30 minutes. Set cookies can be refrigerated in an airtight container up to 3 days.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Lamington Thumbprint Cookies
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Reviews:
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Most Helpful
Most Positive
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All Reviews for Lamington Thumbprint Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
