Monday’s neglected appliance was my stand mixer.
With the weather cooling down, I’m more inclined to bake. I had a jar of blueberry preserves to finish off, and Kelly Peloza’s Chocolate Jam Thumbprints was the ideal use. Chocolate and blueberries? Yes, please!
Chocolate Jam Thumbprints
- 1/3 cup canola oil
- 2/3 cup sugar
- 1/4 cup soy milk
- 3/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 1/4 cups flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 3-4 tablespoons jam, your choice
Preheat oven to 350°F.
In a medium-sized bowl, mix the oil, sugar, soy milk, and extracts.
Sift in the flour, cocoa, baking powder, and salt and stir until completely mixed. Add a bit more flour if the dough looks wet.
Shape into tablespoon-sized balls and place on a lightly oiled or parchment-lined baking sheet (do not flatten) and bake for 9 minutes.
Remove from oven and using your thumb, press into each cookie, making a thumbprint. Put about 1/2 teaspoon jam on each cookie. Return to the oven and bake for 3 more minutes.
Transfer to a wire rack to cool and enjoy!
Mine look a little funny because I was listening to some Doctor Who reviews on SF Debris and neglected to put in the baking powder I had put on the counter and subsequently hid behind the sugar jar.
Served with a tofu sandwich (vegan mayo, bacon bits, thinly sliced tofu, and lettuce).
Tagged: VeganMoFo, VeganMoFo 2012
