Easy and so delicious: My favorite Christmas cookie recipe

My mom and I have always loved Ina Garten's recipes, but this is our favorite of them all.

In my opinion, this buttery shortbread recipe is tastier than sugar cookies, plus it requires no cookie cutters or decorating (don't get me wrong, I love decorating cookies, but with a toddler I don't have a lot of time this year!).

This quick recipe is a crowd pleaser and a great option for busy families with small children. When my daughter gets a little older, I look forward to her helping me in the kitchen by using her thumb to make the indentation in the cookie dough this recipe requires. I hope you enjoy them, and happy holidays!

Preheat the oven to 350 degrees. 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. Separately, 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 plastic wrap and chill for 30 minutes.

Roll the dough into 1-1/4 inch balls. (If you have a scale, they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation.

Bake for 20 to 25 minutes, until the coconut is a golden brown.