R
Raquelita
Guest
Chocolate thumbprint cookies
· 1 cup walnuts
· 1 cup unbleached white flour (I use pastry flour)
· 3/4 cup whole-wheat pastry flour
· 1/4 cup good quality unsweetened cocoa powder
· 1/8 tsp salt
· 1/2 cup canola oil (I use butter)
· 1/2 cup pure maple syrup
· 2 TB fruit sweetened raspberry or strawberry jam
Preheat oven to 350°F. Finely grind the walnuts in a food processor. Add the flours, the cocoa powder, and the salt. Blend to combine well. Transfer mixture to a medium bowl. In a small bowl, whisk together the canola oil and the maple syrup until completely emulsified and thick. Add to the dry ingredients, stirring to combine until all dry ingredients are incorporated. Form dough into walnut size balls. Place on a cookie sheet. Make a thumbprint in each cookie. Fill with about 1/4 tsp jam. Bake for 15 minutes. Cookies will not spread during baking. Cool for 5 minutes on cookie sheet, then transfer to a wire rack to continue cooling.
· 1 cup walnuts
· 1 cup unbleached white flour (I use pastry flour)
· 3/4 cup whole-wheat pastry flour
· 1/4 cup good quality unsweetened cocoa powder
· 1/8 tsp salt
· 1/2 cup canola oil (I use butter)
· 1/2 cup pure maple syrup
· 2 TB fruit sweetened raspberry or strawberry jam
Preheat oven to 350°F. Finely grind the walnuts in a food processor. Add the flours, the cocoa powder, and the salt. Blend to combine well. Transfer mixture to a medium bowl. In a small bowl, whisk together the canola oil and the maple syrup until completely emulsified and thick. Add to the dry ingredients, stirring to combine until all dry ingredients are incorporated. Form dough into walnut size balls. Place on a cookie sheet. Make a thumbprint in each cookie. Fill with about 1/4 tsp jam. Bake for 15 minutes. Cookies will not spread during baking. Cool for 5 minutes on cookie sheet, then transfer to a wire rack to continue cooling.