Monday, July 30, 2012

Almond and Jam Thumbrint Cookies

Because obviously, non-triple digit temperatures are a cause for celebration and turning on the oven!

Simple Thumbprint Cookies

1 cup almond butter (I used unsalted)
1/2 cup brown sugar
1 egg or flax egg
1/4 tsp salt
your favorite jam or jelly

Blend the almond butter, brown sugar, egg, and salt. Roll into balls approximately the size of 1 Tbs. Dip fingers into cold water and make an indentation on top of each cookie. Fill indentation with 1/2 tsp jam.

Bake at 350 for 12 minutes. Makes 24 small cookies.

P.S. A thought for the day...

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