Plot twist: I used my index finger to press an indent into the dough, as opposed to my thumb.
Thumbprint cookies are traditional holiday delicacies, but this is actually my first time making them during the festive December season. You can count the ingredients on one hand, and eat them in one sitting. Best of all, they contain a bevy of healthy fats, a natural sweetener, protein, and will yield a cozy, nutty scent for your kitchen.
1 cup mixed nuts (I used almonds + walnuts)
1/4 cup rolled oats
1-2 T maple syrup or other liquid sweetener
3 T coconut oil, melted
Jam, preserves, or fruit butters
Process nuts and oats in a blender until finely ground, making sure the nuts do not release their oils overmuch. Transfer to a bowl and mix in syrup and oil. Wrap dough in plastic and refrigerate for 30-45 minutes. Grease a cookie sheet or cover with parchment paper. When dough is sufficiently cool, roll into 1-inch balls and place on sheet, pressing a thumb or finger to make an indent in the center. Spoon jam or preserve of choice into valley – I used homemade pumpkin butter, but apple butter, berry jams, or fruit conserves would work beautifully. Bake for 10-12 minutes at 375*F, or until edges are light brown. Remove and let cool for five minutes, then move to a wire rack and cool for at least 20 minutes. Note that the cookies may be slightly crumbly, but they shouldn’t completely fall apart. Yields 10-12 cookies. Enjoy!