Raspberry Almond Thumbprint Cookies
-
- Prep Time
- Minutes
-
- Cook Time
- Minutes
-
- Yield
- 24 Cookies
Recipe adapted from Feeding the Whole Family by Cynthia Lair.
Ingredients
- 2 cups whole wheat pastry flour
- 1 1/2 cups almond meal (ground almonds, try Bob’s Red Mill brand)
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 1/3 cup cold-pressed vegetable oil (like safflower or canola)
- 1/3 cup apple juice
- 1/3 cup pure maple syrup
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla
- Raspberry preserves
Instructions
- 1. Preheat oven to 350° F
- 2. Combine flour, almonds, baking powder and salt in a mixing bowl; set aside.
- 3. In a separate bowl, mix oil, juice, syrup and extracts together.
- 4. Add wet ingredients to dry and mix well, kneading a little.
- 5. Form dough into balls and flatten to make circles.
- 6. Place on lightly oiled cookie sheet.
- 7. Indent each cookie with your thumb or your child's thumb and put 1/2 teaspoon preserves in the imprint.
- 8. Bake 15-17 minutes, until edges turn golden.
- Ready in : 45
Instructions
- 1. Preheat oven to 350° F
- 2. Combine flour, almonds, baking powder and salt in a mixing bowl; set aside.
- 3. In a separate bowl, mix oil, juice, syrup and extracts together.
- 4. Add wet ingredients to dry and mix well, kneading a little.
- 5. Form dough into balls and flatten to make circles.
- 6. Place on lightly oiled cookie sheet.
- 7. Indent each cookie with your thumb or your child's thumb and put 1/2 teaspoon preserves in the imprint.
- 8. Bake 15-17 minutes, until edges turn golden.
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