Let cookie dough stand at room temperature for 15 minutes or until softened. Meanwhile, preheat oven to 350 degrees. Line two cookie sheets with parchment paper; set aside.
Thumbprint cookies without all the fuss ... finally! Just start with Hy-Vee refrigerated cookie dough, and you'll be done in no time.
Servings and Ingredients
|1 (16.5-oz.) pkg. Hy-Vee refrigerated sugar cookie dough|
|1 ½ c. Hy-Vee unsweetened coconut flakes, divided|
|⅓ c. Hy-Vee red raspberry preserves|
Things To Grab
- 2 cookie sheets
- Parchment paper
- Baking sheet
- Shallow bowl
- Food processor
Spread 1/2 cup coconut on a baking sheet. Bake 4 to 5 minutes or until lightly toasted; cool and transfer to a shallow bowl. Place an additional 1 cup coconut in a food processor. Cover and process until finely chopped. Knead chopped coconut into cookie dough until combined. Shape dough into 1-inch balls. Dip balls in water, then roll in toasted coconut. Place 1-inch apart on prepared cookie sheets.
Bake for 6 to 8 minutes or until edges are light golden brown. Use the handle of a wooden spoon to make indents in warm cookies. Cool for 2 minutes on cookie sheets; remove and cool completely on wire racks. Just before serving, fill centers with raspberry preserves.
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 0mg
- Sodium: 105mg
- Total Carbohydrates: 16g
- Protein: 1g