Time for Yummy Fun!

I absolutely love to bake. I started when I was just a young girl. Always baking cookies, cakes and pies. My mom and grandmothers were always making a delicious dessert from scratch. I can still almost taste my grandmother’s famous and luscious Lemon Meringue Pie. The tall stiff peaks of meringue and the creamy lemon custard was to die for. It’s a beautiful food memory because now I wouldn’t dream of eating such a pie because I want to keep my girlish figure.

Just because I am avoiding eggs and processed sugar doesn’t mean that I am without all the yummy cookies, cakes and pies. I have learned how to bake from some of the most conscious chefs and my children are now taking up the same talents. So grab the kids and let’s get in the kitchen for some yummy fun! As you can see, food memories last a long time. Create some beautiful ones with your children now. It will be delish!

Today I am sharing with you one of my favorite cookies because it is sweet and very satisfying. Enjoy plenty of these little gems anytime of the year but especially over the holidays.

Raspberry Gem Thumb-print Cookies

2 Cups Whole Wheat Pastry Flour
1 1/2 Cups Almond Meal (ground from 1 cup almonds)
2 Teaspoons Aluminum-Free Baking Powder
1/4 Teaspoon Sea Salt

1/3 Cup Vegetable oil
1/3 Cup Apple Juice
1/3 Cup Pure Maple Syrup
1/2 Teaspoon Almond Extract
1/2 Teaspoon Vanilla Extract

All-Natural Raspberry Jam (fruit-sweetened)
or Jam flavor of your choice

Preheat oven to 350 degrees F. In a large bowl, combine all dry ingredients. In a separate bowl mix together all wet ingredients. Pour wet ingredients into dry, mixing well. This will form a dough that can be lightly kneaded until all ingredients are evenly incorporated. Form into 24 dough balls and flatten to make into circles. Place on a lightly oiled baking sheet. Indent each cookie with your thumb and fill indention with preserves. Bake for 15 minutes or until lightly golden on edges. Makes approximately 24 cookies.

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