 |
| Thumbprint Cookies, the front with blackberry jam, the rear with plum jam. |
1c shorting, vegan margarine, or your favorite solid fat
1c sugar
1/3c almond milk
2 1/2c flour
ground or finely chopped almonds (about 2/3c)
jam or jelly.
Cream fat and sugar together. Add almond milk and mix. Stir in flour and beat until smooth and dough clings together. Roll into 1 in. balls. Roll in ground almonds and place on cookie sheet. Press each ball down with your thumb, leaving a small impression. Fill impression with a small amount of jam. Bake at 350 for 14 minutes, or until bottom just begins to turn golden. Cool for a few minutes before removing from cookie sheet. Makes about 40.
