hello it's magalie from cherrypepper magazine, today we are making thumbprint cookies, some delicious biscuits with a taste of childhood we'll use almond butter as fat i never use margarine, first because it contains palm oil, and also because i try to avoid processed foods if you have a good food processor, you can make your own almond butter, i did a video about it last week it can be convenient to make only the amount you need instead of buying a jar at the store
health vegetarian, after the almond butter, add the sugar. i use blonde organic cane sugar i take this opportunity to point out the fact that this sugar is not refined with bone char, this process has been banned in the european union since 2000 for organic sugars then, add the applesauce the plant-based milk, here i use almond milk
the vanilla powder and the cinnamon then blend it a first time. if you want, you can definitely make this recipe by hand too then, we'll add the dry ingredients first the flour the almond powder the baking powder the starch, here corn starch but you can use potato starch too and the salt
let's blend them in our dough is readyit's a moist, lightly sticky dough cover your baking sheets with baking paper i like to reuse my baking paper, this one has already seen a few batch of cookies prepare a plate with sugar, you will roll the cookies in it shape your dough into balls the size of a nut and roll them in the sugar if the dough sticks to your hands, you can wet them, it will be easier you can also use crushed nuts or sesame seeds, but i have a soft spot for the sugar version
it's time to preheat the oven at 165â°c (330â°f) it's time to use your thumbs shape little craters in the cookies balls with your thumb
then fill the cookies with jam put them in the oven for 12 to 15 minutes until they are golden our cookies are ready, they smell marvellously good let them cool down before savouring them
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