Raspberry-Chocolate Thumbprint Cookies


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Even though thumbprint cookies lost quickly in our Christmas cookie deathmatch, they’re still pretty high on our list of top cookies — whether it’s Christmas or not.

These cookies taste decadent, yet are made with ingredients that have healthful benefits: oats, almonds, fruit and chocolate. The thumbprints are versatile as well – use a different type of filling or different extracts to create a completely different cookie.

Ingredients

  1. 1 cup whole      almonds
  2. 1 1/2 cups      whole-wheat pastry flour (see Note)
  3. 1/2 cup oat      flour (see Note)
  4. 2 teaspoons      baking powder
  5. 1/4 teaspoon      salt
  6. 1/3 cup light      oil, such as canola
  7. 1/3 cup maple      syrup
  8. 1/4 cup apple      juice
  9. 1 teaspoon      almond extract
  10. 1 teaspoon      vanilla extract
  11. 1/3 cup chocolate      chips
  12. 2 tablespoons      raspberry preserves

Directions

1. Position rack in center of oven; preheat to 350°F. Coat a baking sheet with cooking spray or line with parchment paper or a nonstick baking mat.

2. Process almonds in a blender in 2 batches until finely ground. Transfer to a large bowl and add whole-wheat flour, oat flour, baking powder and salt. Whisk oil, maple syrup, apple juice, almond and vanilla extracts in a medium bowl. Add the wet ingredients to the dry ingredients; stir to combine. Use your hands to knead the dough together; add 1 to 2 tablespoons additional apple juice if the mixture is too crumbly.

3. Form level tablespoonfuls of dough into balls and place on the prepared baking sheet about 2 inches apart. Gently flatten each ball into a disk, then make an indentation in the center using your thumb or a small spoon. Place a few chocolate chips in each indentation, then cover with 1/4 teaspoon preserves.

4. Bake the cookies, one batch at a time, until golden around the edges, 15 to 17 minutes. Transfer to a wire rack to cool completely.

Notes:

Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains.

Oat flour, made from finely milled whole oats, is a good source of dietary fiber and whole grains. It can replace a portion of all-purpose flour in many baking recipes and adds an oat flavor and texture.

Try it and tell me how it will taste!!

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