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Friday, December 14, 2012

Jam Filled Thumbprint Cookies

I mentioned this recipe last holiday season, but gave you sort of a wonky rendition, with a link to the original. When I went back to make these the other day, I found it a pretty unworkable recipe mish-mash, so I decided to nail it down to what really works, and share it with you again. I love an easy to follow recipe, don't you? These little jammy nuggets are just delightful, during the holidays, or any old time of year. (Here's my original post, which includes the recipe I adapted to get to this version.)


Jam Filled Thumbprint Cookies
makes about 3 dozen cookies

1/2 cup coconut oil
1/2 cup (1 stick) Earth Balance "butter"
1 cup walnuts
1 cup raw almonds
4 cups quick-cooking oats
1 1/2 cups whole wheat pastry flour
1/2 tsp salt
1 cup agave syrup
jam - any kind you like

Prepare 2 (maybe 3) cookie sheets by lightly oiling, or lining with parchment or non-stick silicone matts.
Melt the coconut oil and butter together over low heat. Set aside.
Coarsely chop the walnuts and almonds in a food processor, and place them in a large mixing bowl.
Next buzz up the oats in the food processor, just for a couple of seconds. You want them sort of coarse, not like flour.
Add the oats to your mixing bowl with the nuts.
Stir in the flour and salt.
Stir in the melted oil/butter and the agave syrup. Mix well.
Let the mixture rest 10-15 minutes, while you preheat the oven to 350º.

Form tablespoon-size balls with the dough, and place them on the prepared cookie sheets.
Shape a little crater in the center of each, either with your thumb, or the back of a small spoon.
Press the edges of the cookies back into shape if they split.
Fill the cookie craters with a bit of jam.
Bake at 350º for about 15 minutes. The bottoms will be a nice golden brown.
Allow the cookies to cool a few minutes before removing from the pans.


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