This is a perfect little recipe which I've adapted from We Sure Can, a gorgeous book on canning & preserving. They're thumbprint cookies, but I like to call them 'blossoms' because they look like those peanut blossoms that make the rounds every year around the holidays, and because of the peach trees blooming now.
These are ridiculously fast to put together - you will be having cookies in no time flat.
This is a great way to show off a particularly good batch of jam, especially homemade.
PEACH BLOSSOM COOKIES
1 1/4 CUPS WHOLE-WHEAT PASTRY FLOUR
1 TSP. BAKING POWDER
1/2 CUP ORGANIC SUGAR
3 TBSP. LIGHT OIL, SUCH AS SUNFLOWER
1/4 CUP FRUIT JUICE; EITHER APPLE OR ORANGE
1 TSP. VANILLA
1/8 TSP. SALT
ABOUT 3/4 CUP OF PEACH JAM*
a pinch of cardamom, nutmeg & cloves, optional
Preheat oven tp 375F. Line a baking sheet with parchment paper.
Combine together the flour, baking powder, and salt.
In another bowl, combine remaining ingredients, all but the jam, and then add to the flour mixture.
Mix well, until all ingredients are moistened.
Wet hands to prevent the dough from sticking , and shape into 18 equally-sized balls of dough. Place them, equally spaced, on the baking sheet.
Bake for 5 minutes, then remove from the oven. Make a small well in the center of each cookie with your thumb. Fill each well to the top with the jam, about one tsp. each. Sprinkle cookies with cardamom, nutmeg & cloves, and return them to the oven, baking up to 10 more minutes, until the bottoms begin to brown.
Remove to a wire rack and eat while still slightly warm.
These are best eaten the day they're made; although, dunked in tea the next day, they're still quite delicious.
*Other jams are wonderful as well; apricot was used in the cookies shown below:
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