Blueberry Thumbprint Cookies
Good morning everyone. I hope you had a relaxing weekend.
It is the end of the month, the close of a very stressful few weeks for so many. I try to start every Monday with the thought and hope that this week will be better than the last. Today, even if I get the chance to help even one person, it makes Monday worth it.
Has your place of business been open? Have you checked on your elderly neighbors? Anyone you haven’t seen around lately. Just a knock on the door, then step back. Make sure our community is doing well.
To help sweeten the week for you a little bit, here are some Blueberry Thumbprint Cookies. If you don’t like blueberry, choose your favorite jam or preserves flavor. I feel that preserves and jams work best in this cookie.
Blueberry Thumbprint Cookies
- 2 cups oat flour
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/4 cup shortening
- 3 Tbsp coconut sugar
- 1 egg
- 1 tsp vanilla
- 1/4 cup blueberry preserves
Mix dry ingredients, set aside.
Cream together the shortening and sugar. Add in egg and vanilla, scraping down the sides. Mix well.
Add dry on top of wet mix. Stir to combine. Dough will be crumbly.
Refrigerate dough for 20 minutes.
Preheat oven to 350’F.
Scoop cookie dough into 1 Tbsp balls. Use the back of a wooden spoon to make a well in the cookie. Only go down 3/4 of the way. Seal up any cracks you get on the sides of the cookie.
Fill the well with 1/4 tsp blueberry preserves, or your favorite jam.
Bake 7 minutes, rotate cookie sheet 180′. Bake additional 7 minutes.
Let cookies cool completely on cookie sheet.
I like to store these cookies in the refrigerator, due to the high sugar content of the preserves.
Leave a comment below with your favorite flavor, or tag me on Instagram @Anges_Table