We're back again with some thumbprint cookies. Except these ones have more sugar ;)
I'll let you be the judge but I think these might be even tastier. If you are looking for a healthier raspberry thumbprint cookie, check out our earlier post.
It's always a challenge to make an indentation within these cookies without having them fall apart but it's a challenge that I will rise to meet when the reward is tasty cookies!
Raspberry Walnut ThumprintsRecipe adpated from Vegan Cookies Invade Your Cookie JarIngredients
1/2 cup canola oil
3/4 cup sugar
1/3 cup brown sugar
1/4 non dairy milk
1 1/2 teaspoon vanilla extract
1/2 teaspoon maple extract
1 2/3 cups AP flour
1/4 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 1/4 cup finely chopped walnuts
1 cup raspberry jam or preserves
1. Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
2. In a large bowl, beat togetherr the oil, sugar, brown sugar, nondairy milk, and vanilla and maple extracts. Sift in flour, cornstarch, baking powder, cinnamon and salt. Stir to form stiff thick dough. If it seems too dry, add a tablespoon for nondairy milk.
3. Pour chopped walnuts into a shallow bowl. Scoop dough with tablespoon and roll into balls, then roll the balls in the chopped walnuts and place on baking sheets 1 inch apart. Make small hole in cookie for jam. Put a generous amount of jam/preserve into the centre of each cookie.
4. Bake for 16-18 minutes until the jam seems mostly dry and the cookies are firm. Allow to cool 5 minutes before moving to cooling racks.