Almond-Apricot Thumbprint Cookies

by annecalista

It’s almost Christmas.  I didn’t make half the things (read: food items) I wanted to.  I didn’t mail any cards-yet.  I’m still hoping to remedy that.  I totally wish I were one of those people who has their presents wrapped weeks in advance, gets their cards in the mail in time for the recipients to hang them up to show off, and still manages to cook something amazing for the holiday itself.

Not so.

But you know what? It’s ok.  You do what you can.  I’m taking notes for next year, getting ideas for homemade things I can pull together.  For now, I give you more cookies.

Just in case it matters to you, these are vegan (that means you can eat all the dough you want!), contain flax, almonds, and are tiny little buttery jeweled treats.  They remind me of Pretty, Pretty, Princess, the most exciting board game to 7-year old me.

These are super easy to whip together, and are a perfect lil’ something to follow up a big holiday meal.

Almond-Apricot Thumbprint Cookies

Yield: about 40 cookies

Prep time: 10 minutes/Bake time: 14 minutes total

Ingredients:

1 cup ground almonds (You can usually find almond meal at health food stores)

1 cup unbleached flour

1/2 teaspoon salt

Ginger and cinnamon (a pinch or two each)

1 scant cup of canola oil

1/2 cup brown sugar

2 “flax eggs” (2 Tablespoons ground flax mixed with 6 Tablespoons of hot water. Allow to sit and gel together).

1 teaspoon vanilla

Apricot preserves (or any other jam/jelly/preserves you like!)

Preheat oven to 375, and line two baking sheets with parchment paper.

Combine ground almonds, flour, salt, ginger and cinnamon in a medium-sized bowl.

Mix together oil, sugar, flax eggs and vanilla in a seperate bowl.

Add wet ingredients to dry and mix until combined.  It’s going to be super buttery!

Drop dough by rounded teaspoons onto baking sheets.

Pop in the oven and bake for 5 minutes.

Remove from oven and make an imprint in each cookie with your thumb.  That’s the thumbprint!

Bake for 8 more minutes.

Right after you take the cookies out of the oven, carefully spoon some jam onto the middle of each cookie.  Allow to cool before eating.

Happy jeweled holidays.

-Anne Calista

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