The key to amazing Thumbprint Cookies is amazing jam. So, before I could even consider making these cookies, I needed to assess the jam situation in the house. Prognosis: sad. Only one jar, on the verge of going bad, of plum preserves. A trip to the store was definitely needed.
I decided to try the local Armenian grocer a few blocks away because it was a beautiful day for a walk, and even if I didn’t find any wonderful jams, I knew I’d fine something new and interesting – I love little international grocery stores; I’m like a kid wandering around in a toy store oohing and aweing and dreaming of possibilities. (oh, and if you want to see something really interesting that I saw there, but didn’t have the guts buy: Yogurt Soda! http://www.kalamala.com/products/yogurt-soda-doogh)
It seriously took me about 20 minutes to decide on which jam to get – they had quite a few options, in a wide variety of price ranges, and all brands I had never seen before. Oh, so much fun: I read labels, I compared prices, I debated flavors, and in the end I decided upon an apricot and a strawberry jam by Mechaalany, made in Lebanon. In the end, my decision came down to ingredients. I always think, for jam anyways, the less ingredients, the better the taste. And these jams had 3 ingredients each – the fruit, sugar, and citric acid. Simple and perfect.
Getting home, I opened them immediately. They are good. Not the best I’ve ever had (which is by far a blackberry jam made a second cousin), but so much better than most grocery store staples.
I hope you enjoy the recipe – I’ve been making these cookies for a long time and they are the perfect balance of sweet and healthy. If you are craving cookies, but don’t want a sugar explosion in your brain, these are the ones for you.
Thumbprint Cookies
- 1 cup whole almonds
- 1 cup rolled oats
- 1 cup whole wheat flour
- 1/2 tsp baking powder
- 1 tsp cinnamon
- pinch salt
- 1/2 Cup Vegetable Oil
- 1/2 cup Agave Syrup
- 1/2 tsp vanilla extract
- 1/4-1/3 cup of your favorite jam
- Preheat oven to 350F. Line a baking sheet with parchment or spray lightly with oil.
- In a food processor, pulse together the almonds, oats, flour, baking powder, cinnamon and salt until almonds are in small pieces.
- Add the oil, agave and vanilla and pulse until well combined and cohesive.
- Roll dough into 1″ balls, place on baking sheet, and gently flatten with the palm of your hand. Make a small indent in the top of the cookie with your thumb.
- Fill each indent with the jam of your choice.
- Bake 10-12 minutes, until cookies have golden brown bottoms.
(Makes approximately 18)
