Every year I like to bake some goodies for the security guards at work, since they’re always super friendly and helpful, and they have a pretty sucky job dealing with defiant, loud students and cranky professors all day long. I decided to try thumbprint cookies again, this time with more jazz and snazz to them. I’ve been hoarding a bottle of blackberry jam for exactly this occasion, which also gave me an excuse to make peanut butter and jam fingers :pAnd in case you missed it, be sure to check out my top 10 last minute dishes and 10 tips for last minute prep. 😀 Goodness knows natural calming remedies aren’t enough – a solid bullet point to-do list is the only way I get through these crazy times of year!
For the cookies I based them on the Minimalist Baker’s pb & j graham cracker thumbprints, with some modifications. Honestly the original recipe looked so tasty there wasn’t much reason to change anything other than a lack of ingredients mentioned, and an overabundance of pretzels in our house.
Ingredients (makes 15 thumbprint cookies):
- 1/2 cup cake wheat flour (or you can replace with buckwheat flour for a GF cookie)
- 1/3 cup almond flour
- 1/4 cup pretzels, crushed
- 1/3 cup sugar of choice
- 1/2 cup peanut butter (no salt added, smooth)
- 1/4 cup canola oil/coconut oil
- 1 vegan egg of choice (egg replacer, flax, chia)
- 1/2 cup dark chocolate baking discs
- 15 tsp jam of choice
- Preheat to 180C and line a baking tray.
- Mix the wet ingredients in a big bowl. Add your crushed pretzels, then add flours and mix thoroughly.
- Create big tablespoon-sized balls of rough, rolling them out and then flattening them in the baking tray. Create a thumbprint hole in the middle of each.
- Bake 8 minutes, then take out your cookies and press down into the thumbprint again (it would have puffed up with baking)
- Bake another 5 – 6 minutes until golden.
- Let cool for 15 minutes.
- Spoon out a teaspoon of blackberry jam in the middle of each thumbprint.
- Melt dark chocolate baking discs and drizzle over the cookies.
- Store in a tupperware at room temperature.
Mmmmm cooookiieee! These were so easy to pull together that there is honestly no excuse to not make cookies at any time of the day or night. 😀Today is a super crazy day – we’ve been shopping, fixing cars, baking, wrapping presents, cleaning up…gah! Tomorrow my aunt, uncle and grandmother come for a pre-holiday cake and tea, so everything has to be super tidy because they have eyes on all sides of their head and can spot a speck of dust from a mile away. We’ve rummaged up a super easy banana bread and quiche for them with some plum ketchup, so hopefully there won’t be any starving persons leaving our little lair. It is SO amazing to be on holiday though (finally!) and to glory in late mornings, pajamas until teatime, and coffee whenever I please 😀 Best of all, we get to spend time with our newest munchie, Freyja, who is just a delight and has the most adorable vocalizations ever – sort of like a whiskey-soaked cat. ❤