The first thing I tried out with my new mixer was the Coconut Jam Heart recipe from this month’s Donna Hay magazine. I wanted to try something new, fairly easy, with a high chance of success rate and a Christmas theme. The Coconut Jam cookie was perfect! It’s like a modern version of the traditional Linzer cookie which in this recipe uses desiccated coconut instead of ground nuts (i.e. hazelnuts). I made it for J’s Christmas morning tea and brought some to my work. I received many compliments on the cookies. It is something I will definitely make again next Christmas.
Coconut Jam Cookies
Recipe adapted from Donna Hay Magazine, Dec/Jan 2012
125g butter, chopped
1/4 cup caster sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups (225g) plain flour, shifted
1/2 teaspoon baking powder, sifted
1/2 cup (40g) desiccated coconut
Icing sugar, for dusting
Raspberry or strawberry jam
1. Place the butter and sugar in an electric mixer and beat until pale and creamy.
2. Add the egg and vanilla and beat until well combined.
3. Add the flour, baking powder and coconut and beat for a further 1 minute or until well combined.
4. Divide dough into 2 equal portions and roll both portions out between 2 sheets of non-sticking baking paper to 3mm-thick.
5. Refrigerate until firm.
6. Preheat oven to 160C.
7. Using cookie cutter, cut rounds from the dough.
8. Cut desired shapes from the centre of half the rounds.
9. Bake until golden (about 10minutes).
10. Allow to cool. Dust the cut-out rounds with icing sugar. Spread the plain rounds with jam and sandwich with the cut-out rounds.
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