Raspberry and Almond Thumbprint Cookies recipe courtesy ofKamut 

Ingredients:1 2/3 cups KAMUT khorasan wheat flour 1/3 cup KAMUT khorasan wheat flakes 1/4 tsp baking powder 1/4 tsp salt 1 cup unsalted butter, at room temperature 1/2 cup packed brown sugar 1 egg 1 tsp vanilla extract 3/4 cup chopped toasted almonds 1/2 cup raspberry jam

Directions:

Stir together flour, wheat flakes, baking powder and salt; set aside. Using electric beaters, beat butter with sugar until light and fluffy; beat in egg and vanilla. Stir in flour mixture just until combined; fold in almonds. Cover and refrigerate for 30 minutes.

Preheat oven to 350ºF. Roll tablespoonfuls of dough into balls. Place on parchment paper–lined baking sheets, spacing about 2 inches apart. Using back end of spoon or finger, press to make 1-inch indent into center of each cookie.

Bake for about 10 minutes or until bottoms are light golden. Transfer baking sheets to racks; press again with back end of spoon to reinforce indent. Spoon 1/2 tsp raspberry jam into center of each cookie. Let cool completely on baking sheets on racks.

Tips: Substitute pecans, walnuts or pistachios for almonds if desired.

 

Posted on WholeFoods Magazine Online, 11/21/2016