Figgy Thumbprint Cookies
Aren’t Thumbprint Cookies the cutest? Not only are they fun to make, but they look so darling served on a platter after supper, along with a tea and coffee service. They make me feel so refined and proper! That is, until my Dad asked, “So which thumb was it? Your left or your right?”
Thanks Dad. Way to ruin the mood. But in case you’re wondering, it was my right. ; )
This is a recipe I found on Vegetarian Times. My only adjustment was swapping out the raspberry jam for fig jam, a family favorite of ours, especially during the summer months.
Here’s what you’ll need:
- 1-1/2 cups unbleached, all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup sugar (I used a little less than that)
- 1/2 cup Earth Balance buttery stick, softened
- 1/3 cup non-dairy milk
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- fig jam or any other kind you’d like
Place the all-purpose flour, whole wheat flour, baking powder and salt in a bowl and whisk together. With an electric mixer, beat the sugar and butter until it’s light and fluffy. Gradually beat in the milk, vanilla, and almond until well combined. Next, beat in the flour mixture until a soft dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes or more. Overnight is okay too.
Preheat the oven to 325 and line two baking sheets with parchment. Roll the dough into 1-1/2 inch balls and place them on the baking sheets, about 1-inch apart. Using your thumb, press an indentation into the center of each ball, leaving a little well for the jam.
Place the jam into a resealable bag, close, and snip a bottom corner of the bag with scissors for an opening. Squeeze the jam into the wells of the cookies. Bake for 12-15 minutes or until the dough turns to a light brown. Allow to cool and then serve.