These are addictive little cookies which make a great luncbox treat or after-school snack. And a great little sweet bite anytime for adults and kids too. And, as cookies go, they aren't all that bad for you either. So, go ahead, bake up a batch and see what you think.
As goes jam, you can use whichever you like, but I am partial to blackberry and the kids voted for apricot. Also, the original recipe calls for only whole wheat pastry flour, but I used a combination of oat flour and whole wheat pastry flour. That lends for a slighly sandy texture, so go with your preference. I guess you could easily substitute other flours too - barley, spelt, kamut, amaranth - many possibilities. If you are on a vegan diet, I think you could try using all coconut oil instead of butter. I have not tried that, but if you do, please let me know how that worked out.
Lemon Thumbprints with Jam filling
Adapted from Feeding the Whole Family by Cynthia Lair
Makes approx. 35 1 1/2 inch cookies
1 cup whole wheat pastry flour
1 cup oat flour
1 cup almond meal (or finely ground almonds)
2 tsp baking powder
1 tbsp lemon zest
3/4 tsp kosher salt
1 stick (8 tbsp) unsalted butter, melted
2 tbsp coconut oil
1/2 cup maple syrup (I prefer grade B)
1/2 tsp almond extract
1/2 tsp lemon extract
Jam or preserves of your choice
1. Preheat oven to 350F. Combine flours, almond meal, baking powder, salt, and lemon zest in a large mixing bowl.
2. In a separate bowl, whisk together the melted butter, coconut oil, maple syrup, and extracts.
3. Add the wet ingredients to dry and combine till it forms a cohesive dough (if the dough is too wet, feel free to add a fe w more tablespoons of flour).
4. Form dough into balls and flatten slightly onto a parchment paper lined or non-stick cookie sheet. Use your thumb or the back of a teaspooon measure to make an indent. Put 1/2 teaspoon of jam into the indent. Bake 12 - 15 minutes, or until the edges turn golden. Cool on a wire rack before devouring.