Oatmeal forest berries thumbprint cookies. Baking is the official start of the Holiday season at our house. Even before the decorations are up, the planning of the cookie baking is well underway. Of course, with each year that passes by, we enjoy adding a new recipe to our repertoire alongside our faithful and traditional one.
This year it’s not different, with the only exception that I am starting a few days late baking. But do not let the late start fool you, we are already on our 4th batch of cookies. Yes, indeed, I do have a few sweet tooth surrounding me.
I always wanted to make oatmeal cookies but never quite found the recipe that I liked. As I was perusing my shelves of baking cookbooks, my finger rested on my go-to baking book “The Good Cookie” by Tish Boyle. The recipe that I am sharing with you as an adaptation of one in the book.
The original recipe is made with walnut, which I am allergic to, thus replacing them with almond. I also let cookie dough rest for 15 to 30 minutes. It really made a difference on the consistency on the 2nd and third batch. The oat had the opportunity to soften and were not so predominant when biting into. Great if you have little one that the word “oat” sends them into panic mode as it is not sweets but healthy sweets. Two different words as you can imagine.
For the jam, any mixed berries will do, I do have tendency to love forest berries as it is rich in flavor.
OATMEAL FOREST BERRIES THUMBPRINTS COOKIES
1 cup almonds
1 1/4 up quick cooking rolled oats
1 cup all-purpose unbleached flour
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
1/2 cup solid vegetable shortening
1/2 cup packed brown sugar
1 large egg yolk
2 teaspoons vanilla extract
1/2 cup forest berries jam
powder sugar for dusting
Position a rack in the center of the oven and preheat to 350°. Line two (2) baking sheets with either parchment paper or use a Silpat sheet. If neither available grease the two baking sheets with unsalted butter).
Place the almonds in the bowl of a food processor and grind finely. Transfer the almonds to shallow dish, spread them and set aside.
In a medium bowl whish together the oats, flour and salt. Set aside.
In the bowl of an electric mixer, using the paddle attachment, beat the butter, shortening, and brown sugar at medium speed until light and creamy. Beat in the vanilla extract. At low speed incorporate the oats until well blended. Let it rest for 15 to 30 minutes if time permitting.
Pinch off pieces of dough and shape into 1-inch balls. Roll one of the balls in the ground almond, coating completely. Place the ball on the cookie sheet and flatten it slightly with the palm of your hand. Press your thumb into the center of the cookie to form an indentation. If pressed too hard the cookie will lose his round shape, push the edged back together to have it all round).
Spoon about 1/2 teaspoon of the forest berries jam into the indentation filling it. Repeat with remaining dough balls arranging them 1 1/2 inch apart on the baking sheet.
Bake the cookies, one sheet at the time, for 14 to 16 minutes, until golden brown.
Transfer to a wire rack to cool completely. Dust the cookies with sifted powder sugar before serving.
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