THE FBI LOVES THESE THUMBPRINTS!

ALMOND THUMBPRINT CUTIES

If you’re hunting for a super-easy cookie recipe you can whip up in a hurry, this is your sweet treat–you and these little cuties will be best buds in a flash! But a quick assembly is not their only assets. These babies are delicious and make good keepers as well.

Traditional thumbprint cookies are filled with fruity jam, but these little treats feature centers filled with dates and almond butter, giving them an edge over jam because they deliver an appealing depth of flavor with more complexity that goes beyond sweetness from the jam.

You’ll know what I mean when you taste them. Admittedly, dates certainly are sweet, but their sweetness is strictly from nature and more subtle and satisfying–not like the extreme sweetness you get from processed sugar.

Yield: about 3 dozen

ALMOND THUMBPRINT CUTIES

Cuties

1 cup almonds

1 1/3 cups all purpose flour

1/2 cup plus 2 tablespoons vegan margarine

1/2 cup plus 3 tablespoons organic sugar

2 tablespoons water

1 teaspoon almond extract

1/2 teaspoon vanilla extract

Filling

15 pitted dates, snipped in half

2 tablespoons almond butter

2 tablespoons water

1/2 teaspoon almond extract

1/2 teaspoon vanilla extract

  1. Preheat the oven to 350 degrees F. Line two large rimmed baking sheets with parchment paper.

2. To make the cuties, put the almonds in a food processor. Process until they are ground into a finely textured meal. Add the flour, vegan margarine, sugar, water, almond extract, and vanilla extract, and process until well blended, stopping occasionally to scrape down the work bowl.

3. Roll heaping tablespoonfuls of dough into 1-inch balls and place them 1 1/2 inches apart on the prepared baking sheet.

4. Use your thumb or finger to press a deep indentation into the top of each cookie. Use your fingers to smooth out any cracks in the dough. Bake for 12 to 15 minutes, or until the tops turn a light golden. Transfer the cookies to a cooling rack or plate and let cool completely.

5. To make the filling, put the dates, almond butter, water, almond extract, and vanilla extract in a food processor. Pulse to break up the dates, and then process until smooth and creamy, stopping occasionally to scrape down the work bowl.

6. Place heaping teaspoonfuls of the date mixture into each thumbprint. Set the cookies aside in a single layer for about 3 hours, or until the filling becomes firm and dry. Stored at room temperature in a covered container, Almond Thumbprint Cuties will keep for 1 or 2 days; refrigerated, for 1 week, and in the freezer, 3 months.

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