Hazelnut Jam-Filled Thumbprint Cookies Yields 2 dozen cookies Use a variety of jams — raspberry, apricot, blueberry — to make these rich-tasting, colorful cookies. Kids love to make the thumbprints.
Prep Time: 15 minutes
Cooking Time: 15 minutes
2 cups whole-wheat pastry flour
1 cup hazelnuts, ground
2 teaspoons baking powder
1/4 teaspoon sea salt
1/3 cup canola oil or melted, unsalted butter
1/3 cup orange juice
1/3 cup maple syrup or concentrated fruit sweetener
1 1/2 teaspoons almond extract
1/4 teaspoon vanilla extract
Raspberry, blueberry, or apricot preservesAdvertisement
1. Preheat oven to 350°F. Combine flour, ground hazelnuts, baking powder and salt in a mixing bowl.
2. In a separate bowl, mix oil, juice, syrup, and almond and vanilla extracts together. Add wet ingredients to dry and mix well, kneading a little.
3. Use a tablespoon to scoop dough and form into balls. Flatten into circles. Place on lightly oiled or parchment/lined cookie sheet. Indent each cookie with your thumb and put 1/2 teaspoon preserves in the imprint. Bake 15 minutes or until edges turn golden.
