My daughter Tasha just arrived for the holidays from University and took over the kitchen. She made a million of these cookies and well you can’t just have one. The coconut makes it nutty and sweet and the flavours of the different jams are mouth watering.

Makes 32 cookies

Ingredients:

• 3/4 Lb unsalted butter 9room temperature)

• 1 cup organic cane sugar

• 1 tsp vanilla extract

• 1/4 tsp kosher salt

• 3 1/2 cups all purpose flour

• 1 egg beaten with 1 tbsp water for egg wash

• 6 -8 ounces sweetened flaked coconut

• strawberry, apricot, or raspberry jam (your choice)

Directions:

1. Preheat the oven to 350 degrees F

2. In an electric mixer, cream together the butter and sugar until they are combined and then add the vanilla. Separately, sift together the flour and salt. Add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on floured board and roll together into a flat disk. Wrap in saran wrap and chill for 25 minutes.

3. Roll the dough into 1 oz balls. Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and make an indent with your finger. Drop 1/4 tsp of jam into each indentation. Bake for 20 to 25 minutes until the coconut is a golden brown colour. Cool and serve.