With holiday treats stocked in stores,I keep an eye out for new and easy cookie ideas during this time of the year.I happen to see this thumb print cookie tray in the store,with not so attractive or should I say complicated ingredient list.I just needed the recipe to experiment with my own healthier additions,which I thankfully could Google it up.
I mix Almond flour(fine ground raw almonds is equally good) with the wheat flour that gives a more hearty texture to the dough.And also the fresh cranberry preserves were the best match for the filling.All in all,an incredibly nutritious treat.
Recipe : Almond Thumbprint Cookies with Fruit Preserves
Makes a dozen
3/4 cup whole-wheat pastry flour
1/2 cup almond flour, or almond meal
1/4 cup all purpose flour
1/2 cup pure cane sugar,divided(reserve a little to sprinkle on top)
4 tablespoons cold unsalted Organic butter(cut in pieces) or virgin pressed coconut oil or pure Ghee
1 large Organic egg, lightly beaten
2-3 tablespoon cold milk.
1/4 teaspoon vanilla extract
1/4 cup or little more of Home made Fruit Preserves(Cranberry,Cranberry Apple,Plum,Mango,Strawberry or Apricot)
Preheat the oven to 350F.
Making dough by hand:
Whisk together sugar, flours and salt in a bowl.
Rub or cut the butter or other fat used ,into the sugar and flour mixture until it has the consistency of coarse crumbs. Make a well in the center of the flour and butter mixture and pour the beaten egg and vanilla extract into it.
Use a fork to incorporate the liquid into mixture and then use your fingertips.
Knead lightly just until the dough comes together into a ball.
Shape the dough into a flat disk and wrap in plastic wrap. Place the dough in the refrigerator and chill for at least 30 minutes.
With a food processor:
Put sugar, flour, and salt in the bowl of the food processor and pulse a few times to mix.Add butter and pulse a few times until the mixture has the consistency of coarse meal.Empty food processor's bowl onto your work surface.
Make a well in the center of the mounded flour and butter mixture and pour the beaten egg and vanilla extract into it.Use a fork to incorporate the liquid into the solid ingredients then use your fingertips.Knead lightly just until the dough comes together into a ball.Shape the dough into a flat disk and wrap in plastic wrap. Place the dough in the refrigerator for at least 30 minutes
Shape the Cookies
Roll the dough into a circle about 1/2 inch thick,cut in circles using a cookie cutter about 2 inches along diameter.Press each circle using thumb to make a light indentation into the top.Sprinkle a little sugar all over the cookies.Place them on a cookie sheet.Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes,top is lightly golden brown. Cool and serve.
These Thumbprint cookies are my entry for Weekend Herb Blogging #264,hosted this week by Haalo from Cook (almost) Anything