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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Thumbprints Recipe

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This recipe for Thumbprints is from Our Family 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 rolled oats
1 cup almonds
1/2 cup flour
1/4 teaspoon salt
1/2 cup maple syrup
1/2 cup canola oil
A few tablespoons raspberry or apricot jam
Directions:
Directions:
Preheat oven to 350 degrees and cover two large baking sheets with parchment paper. Briefly chop the rolled oats in a food processor or a clean coffee mill, until a coarse meal. Grind the almonds into meal. By hand combine the oats with the almonds, flour, salt, maple syrup and oil.

Shape into 3/4 inch balls (this is easier if your hands are wet). Put balls near each other on the baking sheets. Use your thumb to make an indentation and put 1/4 teaspoon of jam in each one. These cookies can also be made larger. Bake for about 12 to 15 minutes, or until lightly brown on the bottom, taking care not to over bake.
Number Of Servings:
Number Of Servings:
3 dozen cookies
Preparation Time:
Preparation Time:
15 min
Personal Notes:
Personal Notes:
We make these cookies at Christmas every year, usually with our friend Monica who loves cookies and kids! These are a pretty healthy version of the original thumbprint, with the only added sugar in the maple syrup and the jam. What we like most about them is how fun they are for the kids to make, especially sticking their thumb in the cookie batter. This recipe comes from The Complete Tassajara Cookbook.

 

 

 

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