When it comes to baking up some great cookies, it’s all about adding small, interesting touches while sticking to the great taste of old favorites. Fall is the perfect time to experiment with baking. As the weather gets colder, everyone wants a house full of good baking smells and the option curl up with a warm dessert when the urge strikes. Be@Home has got you covered with a great fall cookie recipe. Enjoy!

Ingredients (for 24 cookies):

• 3/4 lb. unsalted butter (room temperature)
• 1 cup sugar
• 1 tsp. pure vanilla extract
• 3 1/2 cups flour
• 1/4 tsp. kosher salt
• 1 egg beaten with 1 tbsp. water (for egg wash)
• 7 oz. sweetened flaked coconut
• Boysenberry jam

Directions:

1)      Preheat oven to 350° F.

2)      Cream together the butter and sugar, then immediately add the vanilla. Use an electric hand mixer with single paddle or do it the old fashioned way!

3)      Separately, in a large mixing bowl, sift together the flour and salt. Mix with butter mixture until dough starts to come together. Roll into a flat disk and chill for 30 minutes in your stainless steel refrigerator.

4)      Roll the dough into 1 ¼ in. balls. Dip each ball into the egg wash, then roll in coconut. Place the balls on an ungreased premium large cookie sheet.

5)      With a spoon or your finger, press a light indentation on top of each ball. Drop ¼ tsp. of jam into each indentation.

6)      Bake for 20-25 minutes, or until the coconut flakes are golden brown. Wait a few minutes to serve or jump right in!

This recipe is inspired by the “Jam Thumbprints” recipe from The Food Network. Find it here. If you come up with your own innovations, please share in the comments!

-Emma