Recipe of the Month
Since it’s the month of love, nothing says “I love you” more than some sweet, delicious, and cute thumbprint cookies! Best of all, they don’t take a lot of effort but taste like you slaved away in the kitchen.
Ingredients:
2 cups all-purpose flour
½ tsp. Baking powder
2 tbs. Almond milk
½ tsp. Salt
¾ cup margarine, softened
½ cup sugar, or sweetener of your choice
1 tsp. pure vanilla extract
⅓ cup assorted jams for the filling
Optional: Powdered sugar
Directions:
1. Preheat the oven to 350 F/177 C and line a large baking sheet with parchment paper.
2. In a medium bowl, whisk flour and salt together. Set aside.
3. Add softened margarine, sugar, vanilla extract, and almond milk to another bowl and mix.
4. Slowly add in the flour/salt mix and combine until a dough is formed. Be careful not to over-mix.
5. Scoop out a half tablespoons worth of dough and roll into a smooth ball. Place all dough balls about 1 ½ inch apart.
6. Make the indent by using your finger (the “thumbprint” mark). Fill each indent with jam, but be careful not to overfill.
7. Bake for about 13-15 minutes or until barely lightly golden.
8. Remove from the oven and let them cool for 5-10 minutes before transferring to a cooling rack. Optional: Dust with powdered sugar.
(Recipe adapted from veganhuggs.com)
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