It's no secret that I love to eat. I cannot understand people that "forget to eat" or "don't care what I eat as long as I don't have to cook it." I have instilled this love of good food in my children, and I am sure Sophie will be expecting a good snack when she gets home from camp tomorrow. I found the perfect recipe on the Union Street Kitchen's blog. Relatively healthy, but not recognizably so for a preteen. I modified the recipe slightly because I wanted to use my sunflower seed oil--it has a very assertive flavor and was responsible for a caesar dressing fail. However, sunflower seeds and jam pair nicely.
Union Street Kitchen's Jam Thumprint Cookies
- 1 cup of sliced almonds whirled in food processor til finely ground
- 1 cup of oatmeal whirled in food processor til finely ground
- 1.5 cups whole wheat flour
- 2 tsp baking powder
- 1/4 tsp kosher salt
Combine these dry ingredients in a mixing bowl.
In another bowl mix 1/2 cup sunflower seed oil with 1/2 cup brown sugar. Then add two eggs and 2 tsp. vanilla and whisk until combined. Mix into the dry ingredients with a sturdy spoon. It will make a stiff dough.
If your kitchen is warm you can chill the dough briefly, it will be easier to form into 1" balls. I formed all my balls first (heehee), then washed my hands and made the thumbprints in the center of each, wiping my thumb with a wet towel between cookies--that way they didn't stick to my thumb and the wells were more defined. BTW you should have your oven preheated to 350F at this point....sorry for not mentioning sooner. Fill the wells with jam of your choice; I used blackberry.
Bake for 12-15 minutes or until firm and lightly browned. They do not spread too much. I made just shy of 2 dozen.