Wednesday, March 28, 2012
honey-sweetened thumprint cookies
My girl and her friend had so much fun making these cookies. We first stopped here in town for them to pick out their own little jars of jam. They loved pushing their own fingers into the dough. And I loved the list of ingriedents.
Honey-Sweetened Thumprint Cookies
via 101 Cookbooks
2/3 cup honey
1/3 cup warm coconut oil
1 1/2 teaspoon vanilla extract
1 1/2 cups whole wheat pastry flour
3/4 cup rolled oats
1 tablespoon all natural cornstarch
scant 1/2 teaspoon fine grain sea salt
1/4 teaspoon baking soda
zest of one lemon (I ommitted)
your favorite jam or preserves
Preheat the oven to 350F, rack in the top 1/3. Line two baking sheets with parchment paper.
In a large mixing bowl pour the warm, melted coconut oil over the honey and whisk in the vanilla extract. In a separate medium bowl combine the flour, oats, cornstarch, sea salt, baking soda, and lemon zest. Add the flour mixture to the honey and stir until just combined. Let the dough sit for 2-3 minutes. Stir once or twice again - the dough should be quite stiff.
Roll the dough into balls, one level teaspoonful at a time, and place an inch or so apart on the prepared baking sheets. These will spread. Use a (damp) pinky finger or the back of a very tiny spoon to make a well in the top of each ball of dough. Fill each "well" to the top with 1/8 teaspoon of jam. If you chill the dough at this point for an hour, the cookies won't spread as much, but I'm usually too impatient.
Bake for 7 - 9 minutes or until the bottom and edges of the cookies are just golden. Resist the urge to over-bake, these tiny guys dry right out.