¾ pound unsalted butter, at room temperature
1 cup sugar
1 teaspoon vanilla
3½ cups flour
¼ teaspoon salt
1 egg beaten with 1 tablespoon water and strained, for egg wash
½ cup sweetened flaked coconut, finely chopped
½ cup finely chopped nuts
½ cup crushed peppermint candy canes or candies
2 tablespoons each raspberry and apricot jam, heated and strained and placed in a paper cone for piping.
24 chocolate morsels
Preheat the oven to 350º.
In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disc. Wrap in waxed paper and chill for 30 minutes.
Roll the dough into 72 small balls. Dip 24 balls into the egg wash and then roll in coconut.
Place the balls on parchment-lined cookie sheet and press an indentation into the top of each with a wooden spoon handle.
Pipe ¼ teaspoon of apricot jam into each indentation.
Repeat using egg wash, nuts and raspberry jam.
Repeat using peppermint candy and press a chocolate morsel into the center of each cookie.
Bake for 20 to 25 minutes.
Cooks tip: If your kitchen is warm and dough becomes too soft, place finished cookies in the refrigerator for about 20 minutes before baking. Straining the egg wash is an extra step, but it pays off by making it much easier to dip the cookies.
Makes about 6 dozen cookies.
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