These freaking ROCK. It’s a nice twist on the classic jam centered thumbprint cookie, and the cranberry jelly makes these perfect for Thanksgiving or Christmas!
Note: I made a double batch of these which is why my amounts look so plentiful!
CRANBERRY WALNUT THUMBPRINT COOKIES
Preheat oven to 160 degrees celsius and line two trays with baking paper.
Stir 1 cup jellied cranberry sauce until smooth, and set aside.
Finely chop 1 1/4 cup walnuts.
In a large bowl, beat together 1/2 cup canola oil, 3/4 cup raw sugar, 1/3 cup brown sugar, 1/4 cup soy milk, 1 1/2 tsp vanilla essence and 1/2 tsp maple extract.
Sift in 1 2/3 cups plain flour (I always use Orgran’s GFree plain flour), 1/2 tsp ground cinnamon and 1 tsp baking powder and stir until a thick, stiff dough is formed. If the dough is a little too thin or sticky, add a little more flour to the mix.
Stir through the chopped walnuts until well combined.
Scoop tablespoons of mixture into your hands, roll into balls and place on lined baking sheets, flattening slightly.
Use the end of a spoon or something thick and round to gently press deep grooves into the middle of the cookie. Be careful not to be rough and break them.
Sorry, I am currently inhabiting the brain of a fourteen year old boy and this ENTIRE sentence is way too sexual for me.
Fill with teaspoons of cranberry sauce.
Bake for about 15 minutes, checking after 10. Cookies should be JUST golden at the edges.
Cool completely on wire racks before serving. OM OM NOM! =D