Cranberry and Walnut Thumbprint Cookies! V/GF

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.

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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.

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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.

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Stir through the chopped walnuts until well combined.

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Scoop tablespoons of mixture into your hands, roll into balls and place on lined baking sheets, flattening slightly.

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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.

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Fill with teaspoons of cranberry sauce.

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Bake for about 15 minutes, checking after 10. Cookies should be JUST golden at the edges.

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Cool completely on wire racks before serving. OM OM NOM! =D

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