A quick, easy and fun cookie to make for the little ones. If you don’t care about it being plant-based (vegan), then you can use 1 egg instead of the flaxseed/water. No eggs, happy youngest child with his allergies. And besides that, it adds in some more fiber 😉
Jam Thumbprint Cookies
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp fine sea salt
- 10 Tbsp Shortening
- ½ cup granulated sugar
- 1 Tbsp Ground Flaxseed Meal + 3 Tbsp warm water
- 1 tsp pure vanilla extract
- ¼ to 1/3 cup jam (used homemade blueberry)
Whisk flour, baking powder,and salt in a bowl, set aside.
Stir flaxseed meal and warm water together in a small bowl. Let sit for 10 minutes.
Meanwhile add shortening and sugar to a large bowl, beat on medium for 5 minutes. Stir flaxseed mixture rapidly, then add to sugar mixture, along with vanilla. Beat on medium for 1 minute.
Add in flour, beat in slowly, then on medium for 2 minutes, till smooth.
Spread out a section of plastic wrap, place dough in center, smooth into a disc, wrap up. Refrigerate for at least an hour.
Preheat oven to 350°, line two baking sheets with parchment paper. Using a 1 Tablespoon Disher, make 24 balls. Place 12 on each prepared tray, gently press an indent in each with your thumb. Fill the indent with jam, about ¼ to ½ teaspoon per cookie.
Bake one tray at a time, or about 16 minutes, until lightly golden. Let cool on tray, then transfer to a rack.
Makes about 2 dozen.