The Kind Diet Thumbprint Jam Cookies Alicia Silverstone Recipes

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THE KIND DIET THUMBPRINT JAM COOKIES - ALICIA SILVERSTONE RECIPE



The Kind Diet Thumbprint Jam Cookies - Alicia Silverstone Recipe image

Featured on Oprah, from Alicia Silverstone's recipe - these would be a healthful, fast food alternative to toast and jam or sugar cereals for kids in the morning

Provided by carrie sheridan

Categories     Breakfast

Time 45m

Yield 30 cookies, 30 serving(s)

Number Of Ingredients 7

1 cup rolled oats
1 cup almonds
1 cup spelt flour
1/2 cup corn or 1/2 cup safflower oil
1/4 cup maple syrup
1/4 cup brown rice syrup
1 cup jam, of your choice

Steps:

  • Combine the rolled oats and almonds in a blender or food processor and process until this is the consistency of flour.
  • Pour into a large bowl and add the spelt flour.
  • Combine the oil with the maple syrup and brown rice syrup. Mix well.
  • Combine the wet and dry ingredients and mix well.
  • Make 1-inch sized balls with your hands [you can use some oil on your palms, if needed] and press flat onto a lightly oiled cookie sheet.
  • Make an indentation with your thumb into the center of each cookie.
  • Fill each cookie with a teaspoonful of jam.
  • Bake at 350 degrees for 15 minutes.
  • NOTE: Tiptree makes the best jams - with the purest ingredients -- the raspberry seedless is awesome, the morello cherry jam, all of them really - amazon.com has them online.
  • Also, you could substitute any nut flour or gluten-free flour [pamela's pancake and baking mix is widely accepted as one of the best - also available on amazon.com].

Nutrition Facts : Calories 76.5, Fat 2.6, SaturatedFat 0.2, Sodium 19.5, Carbohydrate 12.4, Fiber 0.9, Sugar 7.1, Protein 1.4

JAM THUMBPRINT COOKIES



Jam Thumbprint Cookies image

Provided by Ina Garten

Categories     dessert

Time 2h15m

Yield 32 cookies

Number Of Ingredients 8

3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam

Steps:

  • Preheat the oven to 350 degrees F.
  • In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.
  • Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

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