Thumbprints

Ingredients:

• 1 cup almonds or pecans
• 1 cup rolled oats
• 1 cup whole wheat pastry flour
• 1/2 cup canola oil
• 1/2 cup maple syrup
• 1/4 teaspoon salt
• 5 tablespoons fruit jam

Directions:

1. Preheat oven to 350 degrees.
2. Place the nuts and oats into a food processor and pulse until coarsely ground.
3. Transfer to a large bowl and add the flour, oil, syrup and salt. Stir to combine well.
4. Roll walnut-sized balls of dough in the palm of your hand and arrange on two large baking sheets lined with parchment paper.
5. Press your thumb gently into the center of each cookie to create an indentation. Spoon a teaspoon of jam into each indentation.
6. Bake until golden brown and firm around the edges, 15 to 18 minutes. Transfer to a rack to cool completely.
7. Store between layers of waxed paper in an airtight container or freeze until needed.

Yield: Makes two dozen.