Jam Thumbprint Cookies

• Vegan

• Refrigerated

  • 2 tbsp Almond milk

• Condiments

  • 1/3 cup Jam., store-bought or homemade
  • 3/4 cup Vegan butter

• Baking & Spices

  • 2 cups All-purpose flour
  • 1/4 tsp Almond extract
  • 1/2 tsp Baking powder
  • 1/2 tsp Salt
  • 1/2 cup Sugar, vegan
  • 1 tsp Vanilla extract

Found on veganhuggs.com

Description

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 cup vegan sugar
• 3/4 cup vegan butter , softened
• 2 tablespoons almond milk, or any plant-based milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional)
• 1/3 cup store-bought or homemade jam. (I used cranberry sauce & apricot jam)
• *Optional: powdered sugar for sprinkling (about 3 tablespoons)

Directions

• Heat the oven to 350°F
• Line a large baking sheet with parchment paper.
• In a medium bowl, whisk flour, salt, and baking powder, combine well.
• In a separate bowl, beat the butter & sugar, until light & fluffy. Now add almond milk, vanilla extract & almond extract, combine well.
• Add flour mixture slowly into the wet, & combine until dough is formed. Dont overwork the dough. If dough is too sticky, add a teaspoon of flour. If your dough is really soft, roll into a large ball & cover with cling wrap & put in the refrigerator for 15-20 minutes.
• Lightly flour your work surface. Roll dough out to about 1/4 inch thick, and use a round cookie cutter to cut out each cookie shape. Place on baking sheet. Press your thumb in the middle, while dough is still in cookie cutter (I cheated & used the top of my Cholula hot sauce cap). This will provide more uniform results (Alternatively, you can skip the cookie cutter & roll the dough into small balls. Slightly flatten on the baking sheet, and press an imprint with your thumb). Space cookies about 1 inch apart on baking sheet.
• Whisk jam together for a smoother consistency. Fill each thumbprint with about a a 1/4 teaspoon (or more) of jam. Smooth out jam with the back of a spoon or damp finger.
• Bake for 12-14 minutes or until lightly golden. Cool on cooling rack 10-15 minutes. *Optional: Sprinkle powdered sugar on top of cookies using a mesh strainer. Store in airtight container.