The dough of a thumbprint cookie is rolled into a small ball and then pressed with the thumb which creates an indent that can be filled with any kind of jams or chocolate.
By Zita Nagy
Let’s see this thumbprint cookie recipe. The history of the thumbprint cookie is pretty much a mystery. Credit for the creation of the thumbprint cookie is often given to either the people of Poland or the Jewish people of Eastern Europe. It is a very versatile choice in cookie as the ingredients required vary widely by recipe. All that is really needed to make a thumbprint cookie is the method of forming the cookies before baking. The dough of a thumbprint cookie is rolled into a small ball and then pressed with the thumb which creates an indent that can be filled with any kind of jams or chocolate.
- - ¾ cup dates, pitted
- - 3 cups rolled oats
- - 1 and ½ cups smooth almond butter
- - ½ cup unsweetened shredded coconut
- - ½ teaspoon cinnamon
- - ¼ teaspoon salt
- - juice and zest of 1 orange
- Put dates into a bowl, cover with hot water and let it soak for 10-15 minutes. Reserve ½ cup of the soaking liquid, then drain dates well.
- In a food processor, pulse oats until coarsely ground, then transfer into a bowl and set aside. Transfer dates and reserved ½ cup liquid to food processor and purée until smooth. Add date mixture, almond butter, shredded coconut, orange juice and zest, salt, cinnamon to oats and “knead” together to make a dough.
- Line a tray with parchment paper. Roll dough into 24 balls, transferring them to the tray. Press down your thumb in each cookie to make an indentation in the middle. Spoon a bit of jam into each one and chill the cookies for at least one hour before serving.