christmas cookies: thumbprint cookies
these thumbprint cookies are of the festive variety and perfect for the christmas season. the chopped nuts make them hardy and the jelly gives them a nice fruity touch, not to mention a dash of color.
they are great with a tall glass of soy milk and make the perfect addition to any holiday party.
1/4 c brown sugar
1/2 c earth balance or another vegan margarine
1 tsp vanilla extract
1/2 c soy milk
2 tsp vinegar (i use apple cider)
1 1/4 c whole wheat flour
1 tsp salt
3/4 c finely chopped pecans (or almonds)
strawberry and mint jelly for garnish
in a small bowl add the vinegar to the soy milk and set aside to thicken.
in another bowl cream the earth balance and brown sugar together. once completely combined add in the vanilla and 1/4 c of the soy milk mixture.
in a larger bowl mix together the flour and salt. then add the wet ingredients and slowly mix together until it forms a dough.
meanwhile chop the nuts and lay out on a large plate.
take golf ball sized balls of the dough and roll between your hands until even. first roll in the remaining soy milk mixture, then the chopped nuts until evenly coated.
lay on a cookie sheet covered in parchment paper. press your thumb into the center to create a nice dimple.
bake for 15 minutes at 350F. once completely cool add the jelly to the center.
the cookie itself isn’t very sweet because the jelly is. if you prefer a sweeter cookie, add about 1/4 c more brown sugar and a little less flour.
Recipe by Jacqueline Gabardy, L.Ac. of Pivot Acupuncture & Herbs