Thursday, March 11, 2010

Thumbprint Cookies


{print this recipe}


These cookies are nutty and delicious - and not too sweet!  I used raspberry fruit spread but you can use any flavor (Whole Foods recommends raspberry, strawberry or apricot).  I tried them straight out of the oven and felt like they were better warm than they were the next day (although still yummy!).  The warmth brings out their nuttiness which balances the fruit.


makes: about 25 cookies

INGREDIENTS

1 cup almonds (or pecans) 
1 cup rolled oats 
1 cup whole wheat pastry flour 
1/2 cup safflower or canola oil 
(I used vegetable oil)
1/2 cup maple syrup (or brown rice syrup)
1/4 teaspoon salt 
about 5oz. fruit juice sweetened jam

DIRECTIONS

1. Preheat oven to 350°F. 
2. Put almonds and oats into a food processor and pulse until coarsley ground. 
3. Transfer to a large bowl and add flour, oil, syrup and salt. Stir to combine well. 
4. Roll walnut-sized balls of the dough in the palm of your hand to form each cookie, then arrange on 2 large baking sheets, spacing cookies 2 inches apart. Press your thumb gently down into the center of each cookie to make an indentation. Spoon a scant teaspoon of jam into each indentation. 
I used Whole Foods Market brand fruit spread for this cookie. 
 
I love the jam and I knew I didn't want chunks of fruit in my cookies.
5. Bake cookies until golden brown and just firm around the edges, 15 to 20 minutes. Transfer to a rack to let cool completely, then serve immediately or store between layers of waxed paper in an airtight container.

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