So, remember how I made that raspberry jam? Well, I need to use it up so I thought I would make these delicious cookies that are "healthy" and one of my favorite treats to have around the house (courtesy of Gwyneth Paltrow's cookbook, My Father's Daughter. Btw, this is a really nice cookbook with lots of easy recipes that are made really healthy without sacrificing any flavor or impressive pizazz). I like to use half millet flour half barley with this recipe to give them a corn-bready taste (I love cornbread) but you can also use oat flour or really any other flour that you like. Mind that whatever you use will effect the texture of the cookie. The millet makes them crumbly-- doesn't bother me but others might not appreciate the dryer side.
Thumbprint cookies (Gwyneth calls them "lalo's famous cookies" since this is her mom's recipe), also note this recipe makes a ton of cookies (she says 50 cookies but I would say more like 30 since I guess I make them a little larger than she does... I usually halve it since I end up eating them all in one week anyway... sheesh, now that I wrote that out I'm a little ashamed of myself. I guess this is why I have to train for half marathons.)
Ingredients4 cups barley flour (I use 1/2 millet, 1/2 whatever other flour I have in the house)
3 cups raw whole almonds, ground in a blender of food processor
1 tsp salt
1 tsp ground cinnamon
1 cup canola oil
Maple syrup
Jam-- raspberry! since we already made it but I have also used strawberry ruhbarb from the farmer's market which was EXCELLENT. I have also put chocolate in the thumbprint... yum. Preparation
Preheat the oven to 350 degrees F.
Combine al the ingredients except the jam in a large bowl. Using a spoon, scoop out one cookie's worth of dough at a time and shape in the palm of your hand with your thumb. Once you have shaped all of them, fill the centers with jam (or chocolate as it may be). Bake 20 minutes. EAT!
