jam thumbprints

Recipe of the Day: Ina’s Jam Thumbprint Cookies
When a cookie recipe has 400 top reviews and counting, you know it’s one worth baking. Ina’s buttery thumbprint cookies are rolled in shredded coconut and baked with a drop of your favorite apricot or raspberry jam in the center.


Oh my giddy aunt, but these cookies are flipping fab.  I admit, I’m something of a slut for taking baking recipes and “ruining” them by spoiling the fun and making them considerably less unhealthy, yet deceptively every bit as delicious as their waistline-ruining counterparts.  This is a rare recipe that didn’t actually require any healthy tweaking from me (notwithstanding a few substitutions based solely on what I happened to have in my kitchen storecupboards) and is wheat-free, vegan, and absolutely glorious.  Though I might go crazy and add a little flaxseed to the mix next time to see what happens.  *insert diabolical laughter here*

Jam Thumbprints

(loosely adapted from Gwyneth Paltrow’s mum kinda)

Makes exactly 43

1 cup white spelt flour

1 cup whole spelt flour

1 ½ cups raw whole almonds, blitzed in a food processor until smallish powdery chunks (it’s ok to leave some bits in, as this makes life more interesting)

½ teaspoon salt (DO NOT fuck up and put a whole teaspoon in by mistake.  If you do, carefully scoop half of it back out.  This will in no way affect the overall fabulousness of your cookie.  Trust me.  *whistles innocently*)

½ teaspoon ground cinnamon

½ cup canola oil

¼ cup agave syrup

¼ cup maple syrup

some jam: just about any jam will do, as long as it’s not too runny.  I used a crabapple blend my grandmother made recently, but it works beautifully with apricot or raspberry, and now that I’m thinking about it, I bet prune butter would be drool-inducingly gorgeous in these as well.

Here’s how they’re done:

Preheat oven to 350°F.  Combine everything but the jam in a large bowl and stir until the dough comes together nicely.  Place in tablespoon-sized balls on a cookie sheet, and use your thumb to make a well in the centre of each cookie.  Fill each of these wells with a little jam.  Bake until the cookies are beginning to brown, about 15 minutes or so.  Place on wire racks to cool.  Tuck in voraciously.