Almond Rhubarb Thumbprint Cookies
These cookies have rhubarb in them, which is technically a vegetable, and therefore they're healthy cookies. PS: any leftover rhubarb jam is perfect on toast!
Make the rhubarb jam (see our recipe here).
Make the cookies:
Preheat the oven to 325 degrees F. Line two half-sheet pans with parchment paper or a Silpat.
In a small bowl, whisk the flour, baking powder and salt. In the bowl of a stand mixer, cream together the butter and sugar until smooth, about 2 minutes. Beat in the almond flour, lemon zest, lemon juice and the almond extract. Mix in the flour mixture until just combined.
Using a small ice cream scoop or tablespoon, scoop out the dough, then roll it into round balls. Place the rounds on your baking sheet, spacing them 2 inches apart. Using your thumb or a melon baller, poke a deep hole in each dough ball (If the edges of the cookie come apart, press them back together). Fill each hole with a rounded teaspoon of the rhubarb jam. Bake the cookies until they are light golden brown around the edges, about 15-18 minutes. Cool on the baking sheet before removing. Sift powdered sugar lightly over the tops of the cookies.
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