Santa's Favorite Apricot Thumbprint Cookies

apricot thumbprint cookiesWhat would happen if we didn't leave a plate of cookies out for Santa? I'm afraid to find out! And does the quality of gifts you get depend on the quality of the cookies you give Mr. Kringle?

Growing up, it seemed like I always scored big-time on Christmas when my grandmother made Apricot Thumbprint Cookies. This recipe is a bit more health-conscious than the one she used back then, but truth be told, Santa could use a little help in that department.

By the way, this recipe can easily be turned into one for Raspberry Thumbprint Cookies (just use raspberry jam instead of apricot). Or make a mixed batch, with some of each.

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Apricot Thumbprint Cookies

Ingredients:

  • 2 cups whole wheat pastry flour
  • 1 cup almonds (ground into 1 1/2 cup 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 (or apple) juice 
  • 1/3 cup maple syrup or concentrated fruit sweetener
  • 1 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • Apricot preserves (fruit-sweetened) 

Directions:

Preheat oven to 350°F. Combine flour, almonds, baking powder, and salt in a mixing bowl; set aside. 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 preserves in the imprint. Bake 15 minutes, until edges turn golden.

Preparation time: 30 minutes
Makes 24 cookies


Image via norwichnuts/Flickr

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