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Hello it's Magalie from CherryPepper Magazine, today we are making Thumbprint Cookies, some delicious biscuits with a taste of childhood
We'll use almond butter as fat
I never use margarine, first because it contains palm oil, and also because I try to avoid processed foods
If you have a good food processor, you can make your own almond butter, I did a video about it last week
It can be convenient to make only the amount you need instead of buying a jar at the store
After the almond butter, add the sugar. I use blonde organic cane sugar
I take this opportunity to point out the fact that this sugar is not refined with bone char, this process has been banned in the European Union since 2000 for organic sugars
Then, add the applesauce
The plant-based milk, here I use almond milk
The vanilla powder
And the cinnamon
Then blend it a first time. If you want, you can definitely make this recipe by hand too
Then, we'll add the dry ingredients
First the flour
The almond powder
The baking powder
The starch, here corn starch but you can use potato starch too
And the salt
Let's blend them in
Our dough is ready It's a moist, lightly sticky dough
Cover your baking sheets with baking paper
I like to reuse my baking paper, this one has already seen a few batch of cookies
Prepare a plate with sugar, you will roll the cookies in it
Shape your dough into balls the size of a nut
And roll them in the sugar
If the dough sticks to your hands, you can wet them, it will be easier
You can also use crushed nuts or sesame seeds, but I have a soft spot for the sugar version
It's time to preheat the oven at 165°c (330°F)
It's time to use your thumbs
Shape little craters in the cookies balls with your thumb
Then fill the cookies with jam
Put them in the oven for 12 to 15 minutes until they are golden
Our cookies are ready, they smell marvellously good
Let them cool down before savouring them