Thumbprint Cookies

fingernail busciuts

Thumbprint Cookies

Nutrition

Per serving (2 cookies/46g-wt.): 210 calories (110 from fat), 13g total fat, 1g saturated fat, 0mg cholesterol, 40mg sodium, 21g total carbohydrate (3g dietary fiber, 9g sugar), 4g protein

Ingredients

1 cup almonds or pecans

1 cup rolled oats

1 cup whole wheat pastry flour

1/2 cup safflower or canola oil

1/2 cup maple syrup or brown rice syrup

1/4 teaspoon salt

Fruit juice sweetened jam

Preheat oven to 350°F. Put almonds and oats into a food processor and pulse until coarsley ground. Transfer to a large bowl and add flour, oil, syrup and salt. Stir to combine well. Roll walnut-sized balls of the dough in the palm of your hand to form each cookie, then arrange on 2 large baking sheets, spacing cookies 2 inches apart. Press your thumb gently down into the center of each cookie to make an indentation. Spoon a scant teaspoon of jam into each indentation.Bake cookies until golden brown and just firm around the edges, 15 to 20 minutes. Transfer to a rack to let cool completely, then serve immediately or store between layers of waxed paper in an airtight container.

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