Saturday, December 18, 2010

Thumbprint Cookies

Be warned. These are very adult, and very tasty. Fat bombs. But once a year ain't gonna kill ya. Just be sure to share.

1/3 cup walnut or canola oil
1/2 cup packed brown sugar
1/2 cup cashew butter (or almond or hazelnut butter)
1/3 cup nondairy milk
1 tsp vanilla
1-1/2 cup unbleached white flour
2 TB cornstarch or arrowroot powder
1/2 tsp salt
1/4 tsp baking powder
1/2 cup or so of hazelnuts, finely chopped
organic raspberry jam

In large mixing bowl, vigorously mix by hand the oil, sugar, and nut butter. Add in nondairy milk and vanilla. Mix. Add sifted flour, cornstarch, salt and baking powder and mix until a stiff dough forms.

Preheat oven to 350 degrees. Line two cookie sheets with parchment paper. Put chopped nuts in small bowl and have a small bowl of water close by.

I like to use a tablespoon scoop to scoop out about a tablespoon of dough. Compress into ball, dip into water and roll in the nuts. Flatten onto cookie sheet, make a hole with your finger or thumb and fill the hole with raspberry jam. Bake for 15-18 minutes until just lightly browned. Let sit for a minute before moving each cookie to a wire rack.

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