The Veggie Cook
Vegan holiday thumbprint cookies
Filling in thumbprint with your favorite jams make for festive treat
Sweet treats: Of all the festive holiday cookies, thumbprint cookies are the most versatile, visually appealing and just plain delicious. (Bill Hogan/Chicago Tribune)
Best of all, one recipe can cater to varied taste buds. Just fill the cookies with different jams. By varying the fruit spreads, you can create a colorful display for holiday cookie trays.
Thumbprint cookies contain few ingredients, so they assemble quickly, which is good because they won't last long in your cookie jar.
Use a scoop with a lever to push out dough more easily. Choose a scoop that holds 2-3 tablespoons and pack the dough in firmly before dropping it on the cookie sheet.
Choose juice-sweetened fruit spread over sugar-sweetened preserves.
Select organic canola oil, if possible. Nonorganic canola oil comes from rape seed that can be heavily sprayed with pesticides.
Pecan thumbprint cookies
Prep: 18 minutes
Bake: 23 minutes
Makes: 15 cookies
1 cup pecan meal, pre-ground or whole pecans ground in food processor
1 cup quick rolled oats
1 cup whole wheat pastry flour
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
1/2 cup maple syrup
1/2 cup canola oil
1/3 cup fruit spread or jam, raspberry, cherry, apricot or …
1. Heat oven to 350 degrees. Place pecan meal in a bowl with the rolled oats, pastry flour, cinnamon and salt. Mix ingredients together.
2. Whisk the maple syrup with canola oil in a second bowl. Add the dry ingredients. Stir with a large mixing spoon as little as possible, just until all the dry ingredients are incorporated.
3. Drop scoops of dough in rows onto a parchment-covered or oil-sprayed cookie sheet. Dip a thumb into some flour; press a dimple into the center of each cookie without poking through the bottom. Stir fruit spread in a small bowl until smooth. Fill the indentation of each cookie with a teaspoon of fruit spread.
4.Bake until bottoms and sides are lightly browned, 20-23 minutes. Remove from oven; cool on cookie sheet, 5 minutes. Transfer to cooking rack to cool completely.
Per serving: 213 calories, 14 g fat, 1 g saturated fat, 0 mg cholesterol, 22 g carbohydrates, 3 g protein, 96 mg sodium, 2 g fiber.
Kay Stepkin is a vegetarian cooking class instructor and former owner of a vegetarian restaurant/whole grain bakery. Email her at firstname.lastname@example.org.