Butterball Cookies Recipe

Ingredients

• 1/2 cup unsalted butter, room temperature
• 1/4 cup sugar
• 1 large egg, separated
• 1/2 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• 1/8 teaspoon salt
• 1 cup sweetened flaked coconut
• 1/2 cup jam

Instructions

1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Set it aside for later.
2. In a mixing bowl, use a hand mixer to cream together 1/2 cup unsalted butter and 1/4 cup sugar until light and fluffy. It should feel like a cloud, or maybe just a really happy batter.
3. Add the separated egg yolk and 1/2 teaspoon pure vanilla extract to the butter mixture, beating until fully combined. The aroma should be heavenly by now.
4. In a separate bowl, whisk together 1 cup all-purpose flour and 1/8 teaspoon salt until they are best friends.
5. Add the flour mixture to the butter mixture, stirring just until combined. If the dough feels too soft to handle, pop it in the refrigerator for about 30 minutes to firm up a bit. Patience is key here.
6. In a small bowl, whisk the egg white until frothy. The will help our coconut stick like it’s meant to.
7. Spread 1 cup sweetened flaked coconut on a plate, ready for a fun rolling moment.
8. Roll the dough into 1-inch balls with your hands, which may get a little sticky, but that’s half the fun.
9. Individually dip each ball into the frothy egg white, followed by a gentle roll in the coconut. Make sure they are well-coated; no one wants a naked cookie.
10. Place the coconut-coated balls on the prepared baking sheet, ensuring they are about 1 inch apart to give them space to expand.
11. Using your thumb, create an indentation in the center of each cookie, filling it with about 1/4 teaspoon of jam. Go ahead, be generous with the jam; we want flavor in every bite.
12. Bake for about 13-15 minutes or until the cookies are set and the coconut is beautifully browned. Once they are out of the oven, let them cool on a wire rack before enjoying.