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Chokecherry & Raspberry Thumbprints
Sometimes I crave a light and fruity cookie that doesn’t have chocolate. Don’t get me wrong, I love chocolate, but there are times when I want a cookie that goes well with tea and this cookie fits the bill nicely. Delicately crisp on the outside, filled with chokecherry and raspberry jelly, and drizzled with almond frosting, they are delightful, a heavenly treat on a cloudy day with a cup of tea.
Chokecherry & Raspberry Thumbprint Cookies
Makes about 32 cookies.
Preheat oven to 375°
3/4 Cup Dairy-Free Butter
1/4 Cup Dark Brown Sugar, packed
1/4 tsp. Sea Salt
1 Egg Yolk
1 tsp. Pure Almond Extract
2 Cups Mama’s All Purpose Almond Flour
1/2 tsp. Xanthan Gum
1/4 Cup Chokecherry Jelly
1/4 Cup Raspberry Jam
1 Cup Powdered Sugar
2 Tbs. Dairy-Free Butter, melted
1 tsp. Pure Almond Extract
Little Water
Beat butter for 30 seconds, scrape down bowl. Add brown sugar and salt and beat until combined, scrape down bowl. Add almond extract, egg yolk, and xanthan gum, beat until combined, scrape down bowl. Slowly mix in flour. Beat for 30 seconds until well combined.
Shape into about 1 to 1 1/2 inch balls and place about 1/2 inch apart on baking sheet covered with parchment paper. Make an indent in the center of each ball with your pointer finger or thumb.
Place both jellies into a small bowl and stir with a spoon until completely combined and smooth. Drop about 1/2 teaspoon of jelly mixture into each cookie.
Place the filled cookies into the oven and bake for 13 minutes. Remove from oven and place on cooling rack.
Place powdered sugar, almond extract, and melted butter in a small bowl and stir with spoon. Add water a tiny amount at a time to make it drizzling consistency. Drizzle over cookies on cooling rack.
Serve with a nice cup of your favorite hot tea, relax, and enjoy your day!
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