Whole Wheat Thumbprint Cookies

I had a little visitor over to the house a few days ago and decided that what we really needed was a tea party.  I haven’t had the opportunity to have a tea party in a very long time (one of the few disadvantages of having a boy).
Unfortunately I didn’t have anything suitable to serve with the tea so we decided to make cookies.  Which was great in that the cookie making process occupied a lot of our time and with a four year old you need to fill up every moment of the day.  She stood on a stool watching while I measured out the ingredients, then she put them in the mixer, she plugged her ears when the mixer was going, it is very loud.  She then rolled the dough balls while I dredged them in the chopped nuts. The recipe was adapted from one in the Fanny Farmer Baking Book.
Another unfortunate thing was that the little girl I was with does not like any kind of tea or hot chocolate.  So we had warm milk with honey and cinnamon. A yummy compromise if I do say so myself.  We served the warm drinks in my grandmother china tea cups.
Having a tea party was a resounding success.  That was all she talked about when she got home to her parents. It was also a great excuse to get out the old china cups, wash them  and use them.  The idea of them being in a box in the basement has always saddened me.  I loved the opportunity to use them again.
Whole Wheat Thumbprint Cookies Almonds and Raspberry Jam 
Ingredients
1 cup whole wheat flour
1/2 cup organic butter
1/4 cup organic brown sugar
1 egg
1 teaspoon vanilla
1/4 teaspoon salt
1 cup crushed almonds
3 tablespoons organic raspberry jam
Directions
1. Preheat oven to 350 degrees
2. Cream butter and brown sugar with an electric mixer.  Add egg and vanilla until well incorporated.
3. Slowly add in flour and salt, mix until smooth and holds together well.
4. Roll dough into little balls.
5. Put crushed almonds into a cup so it comes up only half way.  Add balls one at a time and swirl cup around to cover balls in almonds
6. Place nut covered balls 2 inches apart on a parchment paper lined cookie sheet.
7. Put indents in the tops of each cookie with either your finger or the end of a wooden spoon
8. Bake for 10 – 12 minutes
9. Cool on wire racks and put a dollop of jam in each indentation of the cookie
Here’s hoping you have your own tea party soon!
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