Spoiler: I don’t use my thumb.
These should really be called wineprint cookies, or corkprint cookies. I’m all for getting messy in the kitchen, but I found that my thumb didn’t make a reliable indentation. I needed a tool. I’m sure Williams Sonoma sells a one-trick-pony tool for thumbprinting cookies, but I’m not interested in such kitchen clogging gadgetry. I needed something at hand, something I’ll never be without.
The cork stopping up a half-finished bottle sent shivers through my fingertips. It was the perfect size. I could easily control the depth, my jam would so happy.
And now that the wine was uncorked, may as well finish the bottle. Cookies and milk may never go out of style, but the trope can always use an upgrade. Cookies and wine. Make sure you use a nice jam as long as you’re pairing the dessert with a glass of Cabernet, Smuckers isn’t the best choice for a high class cookie. Choose an all fruit jam, no added junk.
Your palate will thank me.
1 ½ cups Arrowhead Mills Gluten Free All Purpose Mix
1 cup Walnuts
¾ cup Safflower Oil
⅔ cup Hain Turbinado Sugar
Zest and Juice of ½ Lemon
½ teaspoon Hain Sea Salt
1 8-ounce jar of your favorite Jam
1. Heat your oven to 375 degrees.
2. In the base of your food processor add the walnuts, oil, and sugar and pulse until well combined.
3. Add the eggs, lemon zest and juice and pulse again to combine.
4. Add the GF all purpose mix, almond meal and salt and pulse until the dough forms a ball.
5. Scoop the dough with spoons onto a cookie tray and bake the cookies for 7-9 minutes, until just golden.
6. Remove the cookies from the oven and press a wine cork into the center, making a depression for the jam.
7. Fill the depression with jam.
8. Put the cookies back in the oven and bake for another 12-15 minutes, until brown around the edges.
9. Remove and let cool on the tray for 5 minutes before placing the cookies on a cooling rack.
Yield: ~30 cookies
Prep. Time: 15 minutes
Baking Time: 20-25 minutes