jam thumbprint cookies

All it takes is a little bit of snow to get me into the holiday spirit. The first day of December broughtt with it a soft snow that fell throughout the day - it was so magical. On went the Christmas music and out came the cookie making supplies - I couldn't resist making a few batches of holiday cookies to surprise Justin with when he came home from work.

I have never made jam thumbprint cookies up until this point - they totally say "Christmas Cookie". Strawberry Jam that was preserved last June was used in the center of the cookies, there is nothing better than opening a jar of jam to have it take you right back to summer memories in a field of berries.

The cookies started out as a gluten free version - well, that turned out to be a disaster. Crumbly cookies that tasted good but wouldn't stay together if their life depended on it. So the gluten free version was scraped and a more traditional cookie was created. The cookie alone is not overly sweet, just a hint of sweetness but when the jam is added you have a little sweeter cookie without going overboard.

Once the cookies are formed into balls and the centers pressed they are dipped, top sides down into ground almonds. Once the cookies are baked jam is added to the center - I found it helpful to "re press" the center of each cookie just after the cookies emerge from the oven, my centers puffed up a bit after baking.

These cookies would make a great little holiday gift for your neighbors or to include in your cookie boxes for friends and family. The cookies keep well for 3 days at room temp.

Jam Thumbprint Cookies

makes 12 cookies

you will need:

for the dry

1 1/3 cups whole wheat pastry flour

1/2 tsp baking soda

1/4 tsp salt

for the wet

2 tbsp coconut oil @ room temp

1/4 cup pure maple syrup

1 tsp pure vanilla extract

1/2 cup soygurt

2 tbsp ground almonds

strawberry jam

assembly:

pre heat oven to 350*

In a medium mixing bowl combine dry ingredients - set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat coconut oil and maple syrup for 1 minute. Add vanilla & soygurt and  mix for another 30 seconds. Turn mixer down to "stir" speed and slowly add flour and mix until dough forms and pulls away from the sides of the bowl.

Line a rimmed baking sheet with parchment paper - place ground almonds on a plate. A tablespoon of dough at a time form into a ball by rolling dough between your palms. Place balls onto baking sheet - using your thumb or a small spoon press an indent into the center of each ball. Press each cookie into the ground almonds and return to baking sheet.

Bake cookies 8-10 minutes, remove from oven and gently repress the center of the cookies with the back of a small spoon to recreate the larger thumbprint. Fill cookies with jam, allow to cool at least 5 minutes prior to serving.

enjoy!