My mother-in-law and brother-in-law make a delicious Mustang Grape jelly. We made rolls and used the jelly, but we still had a lot left, so I decided to try these cookies.
1/2 c. vegan butter (SmartBalance)
1/4 c. packed brown sugar
1 flax egg (1 T. ground golden flaxseed, 3 T. water)
1/2 tsp vanilla
1 c. Bob’s Red Mill 1-to-1 baking flour
1/4 c. chopped walnuts
1/3 c. jam of any flavor, approximately
1/4 tsp salt
Preheat oven to 300 degrees. Make flax egg and let rest for 5-10 minutes. Cream butter and sugar. Add flax egg and vanilla and stir. Add flour and stir well. Add chopped walnuts.
Roll into balls a Tablespoon at a time and place on parchment paper on a cookie sheet. Bake at 300 degrees for 5 minutes. Remove pan from oven and make an indent with your thumb in each cookie. Fill each indent with jam and then return to the oven for 15-18 minutes. Remove from oven and let cool before eating. I made the mistake of trying to eat one too soon and the jelly was way too hot!
The first time I made these I rolled the walnuts on the outside as seen in the picture, and the walnuts kept falling off. They will work much better if the walnuts are included in the dough as I directed in the instructions.
Inspired by: http://allrecipes.com/recipe/9618/thumbprint-cookies-i/