06.23.05
The Cookies
Well, the cookies turned out okay. Not great, but they satisfy the need for bread-like product and sugar - without either!
The recipe?
Adapted from Apricot Thumbprint Cookies by Cynthia Lair, “Feeding the Whole Familyâ€
* 2 cups white rice flour (I couldn’t find brown)
* 1 cup almonds (ground into 1 1/2 cup meal)
* 2 teaspoons baking powder
* 1/4 teaspoon kosher salt
* 1/3 cup vegetable oil (soy)
* 1/3 cup apricot nectar
* 1/4 cup agave nectar (as sweetener; who knew??)
* 1/2 teaspoon vanilla
* Apricot preserves (fruit-sweetened)
Preheat oven to 350° F. Combine flour, almonds, baking powder and salt in a mixing bowl; set aside. In a separate bowl, mix oil, juice, syrup and extracts together. Add wet ingredients to dry and mix well, kneading a little. Form dough into balls and flatten to make circles. Place on lightly oiled cookie sheet. Indent each cookie with your thumb and put 1/2 teaspoon preserves in the imprint. (I personally didn’t measure, I just used a teaspoon (table teaspoon) and put what would fit without completely overflowing.) Bake 15 minutes, until edges turn golden.
As you bake, make sure that you cover the leftover “batter” because it doesn’t have a lot of moisture to begin with, and it will lose some as it sits. This is probably partly because the humidity is so low here, but better to be careful.
Preparation time: 30 minutes
Makes 24 cookies
