Cookies and Bars, Desserts, Lunchbox Worthy

Almond, Oat and Flax Thumbprint Cookies

I live in Nova Scotia, a place where practically summery hot days can occur just after a snowstorm.  Spring is more of a concept here than a reality, a very short season bridging winter and summer.  This spring has been s-l-o-w to get going, with really not a lot of dependable lovely sunshine.  Anyway, I’m not complaining, in two weeks the Union Street kitchen will be 40 degrees and sweltering.  
You can well imagine my excitement when my friend Stephanie told me on Saturday that fresh local strawberries had been spotted!   One of the Union Street girls just had a beautiful baby boy and I wanted to bring her strawberry something, but it was not to be: my favourite roadside stand just had a big “sold out” sign on it.  Oh well.  I made up these really good thumbprint cookies instead.  They are nutty with ground almonds and oats and whole wheat flour (sub in light spelt if you like).  I filled the pits of them with blueberry jam that I made last summer and some cinnamon-y apple butter that my good friend Melissa gave me.  You know when you’re baking/cooking/creating something and it turns out exactly as good as you’d hoped?  Maybe better, even?  Then you keep looking/admiring/eating it, thinking, wow, that’s really good. I can’t believe that I made that.  So here you go, and welcome to the world, sweet little Joseph.

Almond, Oat and Flax Thumbprint Cookies
1 C. Roasted Almonds
1 C. Oatmeal
1 1/2 C. Whole Wheat Flour
1/4 C. Flax Meal (or grind flax seeds in a coffee grinder)
2 t. Baking Powder
1/4 t. Salt

1/4 C. Butter
1/4 C. Canola Oil
1/2 C. Brown Sugar
2 Eggs
2 t. Vanilla
Jam, Jelly, Apple Butter (it’s fun and pretty to make different kinds)

Preheat oven to 350° and butter a large baking sheet or two.  In a food processor, grind the almonds until very finely chopped.  Tip into a bowl, then grind the oatmeal until it is a fine powder.  Add the oat flour to the bowl along with the whole wheat flour, baking powder and salt.  In a large bowl, cream the butter, canola oil and brown sugar.  Add the eggs and vanilla, beat until smooth, then add the flour mixture.  Stir (or mix with your hands) until combined.  Roll mixture into 1″ balls and place about 3″ apart on the cookie sheet.  Using your thumb, make a well in the middle of the cookie and fill it with jam.  Bake for 12-15 minutes, until puffed and firm.  Cool and enjoy.  These are great in your lunchbox (or so the kids told me!)

Daisy, how’d you get in there?