Not much longer and the first advent is upon us. Christmas season is approaching and the anticipation is rising so it’s time to think about Christmas baking. At least for me I don’t like to start baking before end of November or beginning of December. I’m not really late but also not a very early Christmas bird but I like to get out my cookie recipe collection early and start thinking about what all wonderful things I want to make. So hence here is the very first Christmas cookie recipe of the season or actually even two recipes today. That is to say these thumbprint cookies are filled with a delicious homemade Christmas jam that even makes for a pretty gift to give.
Did you know that thumbprint cookies are called “angels eyes” in German? Pretty festive, right? These beautiful cookies are actually a great and very simple recipe indeed that doesn’t require a lot of cooling or work. It’s a nice option for everyone who wants to make a quick cookie recipe or doesn’t know much about baking. Like usual these cookies are a healthier version of the regular recipes you can find without sugar, wheat or dairy products. If you’re not in the mood or have no time for making jam yourself then no worries. Just use any jam or jelly of choice for filling these.
By the way the Christmas jam pairs also great with any fancy Christmas dessert like chocolate mousse or ice cream if you’re still looking for any ideas for your Christmas feast. During the season I also like to use it as a topping for my morning porridge. Tastes just so delicious.
So here’s to wishing you a lot of fun with baking cookies and enjoying the start of the merry season!
Healthier thumbprint cookies with Christmas jam
For the jam (makes about 3 jars)
- 600 g mixed frozen berries
- 120 g coconut blossom sugar
- 3 tsp cinnamon
- 2 tsp ground ginger
- 2 star anise
- grated peel and juice of 1 oranic orange
- 1 packet a 22 g of thickening agent like agar-agar ( I used Biovegan)
For the thumbprint cookies
- 150 g spelt flour
- 100 g ground almonds
- 70 g coconut blossom sugar
- 100 g vegan butter
- 2 egg yolks
- pinch of salt
- ¾ tsp ground vanilla
- ½ tsp cinnamon
For the jam
Place berries along with spices and grated orange peel in a pot and cook on medium heat until you have a sauce like consisnetcy with bits and pieces left. Remove the star anise and blend to a puree with a hand blender.
Whisk in the thickening agent until well combined. Stir in orange juice and coconut sugar. Let come to a boil again and let simmer for 2-3 minutes. Remove from heat and immediately pour into prepared glasses that have been boiled in hot water and drained. Close and turn onto lids for some minutes to create a vacuum.
For the cookies
In a mixing bowl whisk vegan butter, coconut sugar, vanilla and egg yolks until creamy.
In another bowl mix flour, almonds, salt and cinnamon. Mix with the other ingredients until you have a nice soft dough. Roll into a ball and place in the refridgerator for 30 minutes.
Preheat oven to 170°C/325°F and line a cookie sheet with baking parchment.
Take out the dough and roll into small portions. Place onto a cookie sheet and create a well with either your thumb or the end of a cooking spoon. Bake on the middle rack for 12 minutes, then take out and drop a spoonful of jam in the well. Let completely cook on a wire rack.