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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Apricot Thumbprint Cookies Recipe

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This recipe for Apricot Thumbprint Cookies is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups whole wheat pastry flour
1 cup almonds (ground into 1 1/2 cups meal)
2 teaspoons baking powder
1/4 teaspoon sea salt
1/3 cup cold-pressed vegetable oil or melted, unsalted butter
1/3 cup apricot juice (or apple)
1/3 cup maple syrup or concentrated fruit sweetener
1 teaspoon almond extract
1/2 teaspoon vanilla
Apricot preserves
Directions:
Directions:
Preheat oven to 350. Combine flour, almonds, baking powder, and salt in a mixing bowl. In a separate bowl, mix oil, juice, syrup, and extracts together. Add wet ingredients to dry and mix well, kneading a little. Form dough into balls and flatten to make circles. Place on lightly oiled cookie sheet. Indent each cookie with your thumb or your child's thumb and put 1/2 teaspoon in the imprint. Bake 15 minutes, until edges turn golden.

Prep time: 30 minutes
Makes 24 cookies

Orange Hazelnut Thumbprint Cookies: Replace almonds with hazelnuts. Replace apricot juice with orange juice. Add 1/2 teaspoon orange zest to dry ingredients.
Personal Notes:
Personal Notes:
Taken from "Feeding the Whole Family," by Cynthia Lair.

 

 

 

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