Lemon Raspberry Thumprint Cookies
Today on KUOW 94.9 FM at 1:00 PM. Listen online too. This fun cookie recipe isn’t a Cookus Interruptus video YET! Here’s the recipe:
Lemon Raspberry Thumbprint Cookies
Reprinted from Feeding the Whole Family by Cynthia Lair (Sasquatch Books, 2008)
These delicious and fun-to-make cookies are perfect with afternoon tea. Variations in flavor can be made by substituting different nuts and jams. I love cherry preserves or blackberry jam too!
1 cup almonds, ground into meal
2 cups whole wheat pastry flour
2 teaspoons baking powder
1 tablespoon lemon zest
½ teaspoon sea salt
10 tablespoons unsalted butter, melted
½ cup maple syrup
2 teaspoons almond extract
½ teaspoon lemon extract
Raspberry preserves (fruit-sweetened)
Preheat oven to 350 degrees F. Grind almonds into a fine meal in a small grinder or blender. Combine flour, almonds, baking powder, zest and salt in a mixing bowl; set aside. In a separate bowl, mix butter, syrup, and extracts together. Add wet ingredients to dry and mix well, kneading a little. Form dough into balls and flatten to make circles. Place on lightly oiled cookie sheet. Indent each cookie with your thumb or your child’s thumb and put ½ teaspoon preserves in the imprint. Bake 15 minutes, until edges turn golden.
Preparation time: 30 minutes
Makes 24 cookies
Tags: cookies, episode 5, Feeding the Whole Family, jam-filled cookies, KUOW, lemon raspberry thumbprint cookies, thumbprint cookies
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So is that one cup of almonds, ground into meal? OR is it one cup of almond meal?
Things like this keep me up nights.
Comment by Eileen R — October 12, 2009 @ 10:01 pm
I agree Eileen! I’ve done this with another recipe and really messed up the taste. I can’t wait for the answer so I can try this recipe! Yum!
Comment by Rebekah — October 13, 2009 @ 2:45 am
1 cup almonds, ground into meal not 1 cup almond meal. You’ll end up with more than one cup once they’re ground.
I made these yesterday and they’re quite tasty. If you make them small (like 1.5 inch wide) lessen the bake time by a few minutes.
Enjoy.
CL
Comment by admin — October 13, 2009 @ 6:58 am
Ahh … thank you. Just in time for the weekend.
Well, actually, now I have another thing to keep me up nights: 1 cup of whole almonds makes more than one cup of almond meal … ? It boggles, I tell you.
Comment by Eileen R — October 15, 2009 @ 10:00 pm
My, my these look good. Can’t wait to try them! I love that the sweetener is maple syrup, although I may try agave or brown rice syrup…..
Comment by my year without — October 27, 2009 @ 9:08 am
I had not read the previous comments and I used 1 cup of almond meal. The cookies turned out wonderful. But I didn’t measure anything super carefully, so perhaps I compensated somehow.
I love the idea of using finely ground nuts in cookies. I may try that with some more recipes.
Comment by Jami — June 2, 2011 @ 9:41 pm