Cherry Thumbprint Cookies

Name: Cherry Thumbprint Cookies
Prep time: 25 min
Yield: Serves 15
Ingredients: 1 3/4 cups finely chopped pecans; 1/2 cup rolled oats; 1/2 cup buckwheat flour; 1 1/2 tablespoons arrowroot, cornstarch, or potato starch; 1 teaspoon baking powder; 1 teaspoon pure vanilla extract; 1/3 teaspoon salt; 5 tablespoons butter, at room temperature; 1/3 cup maple syrup; 1 egg, separated; [[Chukar® Preserves]]

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25 minutes

Serves 15

Ingredients

1 3/4 cups finely chopped pecans
1/2 cup rolled oats
1/2 cup buckwheat flour
1 1/2 tablespoons arrowroot, cornstarch, or potato starch
1 teaspoon baking powder
1 teaspoon pure vanilla extract
1/3 teaspoon salt
5 tablespoons butter, at room temperature
1/3 cup maple syrup
1 egg, separated
Chukar® Preserves

Directions

Preheat oven to 350°F.
Cover a baking pan with parchment paper and spread chopped pecans over the top.
Roast pecans for a few minutes in the oven until lightly toasted.
In a blender or food processor, blend the oats and half the pecans into a coarse flour.
Add the rest of the dry ingredients.
In a separate bowl, beat butter, maple syrup, and egg yolk until fluffy.
Add the dry ingredients to the egg mixture and stir until a dough forms.
Divide the dough into 15 portions and roll each into a ball. Add a bit of water if the dough has trouble holding together.
Whisk the egg white in a bowl and dunk each ball into it. Roll the balls in the remaining chopped pecans and place on a
Make an indentation in each ball with your thumb. Fill with 1-2 teaspoons of Chukar® Preserves.
Bake 10-14 minutes. Let cool slightly and then move to a wire rack to cool completely.