It’s kind of silly really that I’m posting this recipe after Christmas when everyone is sick of cookies and ready to start the new year off on a diet, but these are so so good that I had to share. It would be selfish of me not to. I’m not a hoarder of recipes after all. When I saw this recipe on Lottie + Doof I immediately fell in love with the rustic homemade quality of these cookies. They’re so simple really, the jam thumbprint, and I’ve had them every holiday season since I can remember but somehow the addition of rolling the dough in chopped almonds and coconut makes them an entirely different cookie. So here you have it, a lovely little cookie to end your year. Cheers to a happy and healthy 2012!! xoxo – JJam Thumbprints (makes 20-24 cookies) adapted from Lottie + Doof
I swapped the white flour for oat flour in this recipe and was really happy with the results. I think the oat flavor works so well here. Plus it’s a little healthier so you don’t have to feel quite so guilty eating these. Bob’s Red Mill, which is pretty common in most grocery stores around and is a great resource for alternative flours, makes oat flour as well as the fine shredded coconut I used in this recipe. I also attempted to use honey instead of sugar in the first batch I made which was a huge fail. The cookies came out flat as a pancake. So definitely don’t try that…I already made that mistake for you :)
- 1/2 cup unsalted butter, room temperature
- 1/2 cup white sugar
- 1 egg, separated
- 1 teaspoon vanilla
- 1 1/4 cups oat flour
- a pinch of salt
- 3/4 cups raw almonds, chopped
- 1/4 cup shredded coconut (I like the fine shredded coconut)
- raspberry jam, or whatever flavor you like
Preheat oven to 325. Mix the chopped almonds and coconut in a shallow bowl or plate and set aside.
In the bowl of a stand mixer fitted with the paddle attachment cream the butter and sugar until pale yellow. Add the egg yolk (save the white) and vanilla and cream until light and fluffy. Stir in the flour and the pinch of salt and mix until the dough comes together. Scoop dough into balls about the size of a tablespoon and roll them in your palms to shape. Whisk the egg white lightly, one by one roll each ball in the white and then the chopped almond/coconut mixture. Place cookies on a parchment lined baking sheet and press down the center of each cookie with your thumb to make an indent for the jam. Spoon jam into each indent, just enough to fill it, you don’t want them overflowing.
Bake for 10-15 minutes or until lightly golden. Cool on a wire rack and store in an airtight container.