Late night/early morning obligations (combination of reminding my fiancé to fill out and turn in his absentee ballot late last night and dropping him off for his flight at an awful hour) meant that today’s offering was going to be somewhat haphazard. Dancing around in the kitchen to my Pandora klezmer station inspired the warm, wintry almond and cardamom flavors. These are the cookies I shared today at work for World Vegan Day.
Almond Orange-Ginger Thumbprint Cookies
1/2 cup canola oil
3/4 cup sugar
1/3 cup brown sugar
1/4 cup soymilk
1 1/2 teaspoons vanilla extract
1 t teaspoon almond extract
1 2/3 cups flour
1/4 cup tapioca flour (or cornstarch)
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon salt
1 1/4 cups coarsely ground almonds
2/3 cup orange-ginger (or preferred flavor) jam
1. Preheat oven to 350ºF. Line two baking sheets with parchment paper.
2. In a large bowl, beat together the oil, sugar, brown sugar, nondairy milk, and extracts. Sift in flour, tapioca, baking powder, cinnamon, cardamom, and salt. Stir to form a dough, adding a tablespoon or two more milk if it’s too dry.
3. Pour the almonds into a bowl. Scoop the dough with a tablespoon, shape into a ball, and roll around in the almonds. Carefully poke in your pinky to make a dent and gently enlarge the hole with your fingers, sort of like a delicate pinch pot. Place on cookie sheet. Repeat with remaining dough, placing 1 inch apart. I used a half-tablespoon measure to put the jam into the cookies. Bake for 16 minutes. Let cool 5 minutes and then transfer to a wire rack to cool completely.
Makes two dozen; I got 28.
-Adapted from Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz & Terry Hope Romero.