Vegan Thumb Print Cookies
Last week I was googling around for some vegan Hamentashen recipes, since Purim was over the weekend and I thought it’d be fun to be festive. Let me tell you – there are very few veganized versions out
there! But I landed on this one from Coconut & Lime and it looked easy enough: flour, sugar, water, oil, vanilla, salt, jam. Had ‘em all.
Funk was away this past weekend being a bachelor, so I took the opportunity to have a total girly weekend, complete with cocktails with coworkers wearing dresses, watching an unfathomable amount of chic TV (I’m not too proud to admit I DVR Say Yes to the Dress and Bethenny Ever After), deep conditioning my hair, making wedding crafts, and yes, baking cookies.
All was going according to plan with the cookies but I realized I only had whole wheat versions of flour, and no white flour like the recipe called for. This made the dough a little too crumbly to work with to mold into triangular Hamentashen shapes. Instead of considering the whole thing a failure, I decided to go with the next best shape and turned my triangles into circles with a thumb-print pressed in the middle. Who doesn’t love a jam-filled thumb print cookie!?
1 cup white flour
1 cup whole wheat pastry flour
1 cup sugar
½ cup canola oil
1/3 cup water
1 teaspoon vanilla
½ teaspoon salt
Jar of jam.
I was excited to finally use this fig jam I’ve had since I received it at a Boston food blog event last month. It seemed too gourmet to waste on a piece of toast.
Mix all of the ingredients in a large bowl until well combined then let it cool in the fridge for about 15 minutes.
Preheat the oven to 350. Roll small balls of dough, about the size of a typical meatball, and then press lightly with your thumb to flatten the balls into thick discs. Place on a cookie sheet lined with parchment paper.
Drop a little less than a teaspoon of jam in each crater, careful not to add too much, since the jam will bubble and “spill” over the cookies creating a gooey mess when you bake them. Bake for 11 minutes then remove from the oven and let cool on wire racks. This made about 25 cookies, and while they were not triangular in shape, they tasted just like a perfectly jam-filled cookie. The fig jam was so sweet, I’m glad I saved it for these cookies. Strawberry or raspberry jam just wouldn’t seem decadent enough for them.