The Kind Diet Thumbprint Jam Cookies Alicia Silverstone Food

THE KIND DIET THUMBPRINT JAM COOKIES - ALICIA SILVERSTONE RECIPE

Steps:

• Combine the rolled oats and almonds in a blender or food processor and process until this is the consistency of flour.
• Pour into a large bowl and add the spelt flour.
• Combine the oil with the maple syrup and brown rice syrup. Mix well.
• Combine the wet and dry ingredients and mix well.
• Make 1-inch sized balls with your hands [you can use some oil on your palms, if needed] and press flat onto a lightly oiled cookie sheet.
• Make an indentation with your thumb into the center of each cookie.
• Fill each cookie with a teaspoonful of jam.
• Bake at 350 degrees for 15 minutes.
• NOTE: Tiptree makes the best jams - with the purest ingredients -- the raspberry seedless is awesome, the morello cherry jam, all of them really - amazon.com has them online.
• Also, you could substitute any nut flour or gluten-free flour [pamela's pancake and baking mix is widely accepted as one of the best - also available on amazon.com].

JAM THUMBPRINT COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a medium bowl, cream the butter with brown sugar until light and fluffy, then add the egg yolk and vanilla extract, mixing well.
• Add the flour and salt to the creamed mixture, and mix just until the ingredients form a ball.
• In a shallow dish, beat egg white slightly. Shape dough into 1 inch balls then roll in the egg white, then the nuts.
• Place the cookies on an ungreased cookie sheet then bake for 5 minutes. Remove from the oven then make the indentation, then bake an additional 7 to 10 minutes.
• Remove the cookies to a cooling rack. Once cool, fill with the jam of your choice,.

MRS. FIELDS THUMBPRINT JAM COOKIES

Steps:

• Preheat oven to 300*F.
• In a medium bowl combine flour and baking powder. Mix well with a wire whisk. Set aside.
• In a medium bowl with an electric mixer cream butter and sugar. Add egg and vanilla and beat on medium until smooth. Add the flour mixture and blend at low speed until thoroughly combined. Dough will be firm.
• Scoop tablespoonfuls of dough, roll into 1-inch-diameter balls and place on ungreased baking sheets, 1 inch apart. With the small end of a melon baler, scoop out the center of the dough balls. Do not scoop all the way through the cookie. (I've found that a melon baller doesn't give as generous of a jam cup as I would like so I tend to form larger shallower holes in my cookies by hand) Place ½ teaspoons of jam in the center of each dough ball. Place scooped-out dough back into mixing bowl to use to form more cookies.
• Bake 22-24 minutes or until light golden brown. Transfer to a cool, flat surface.

ALICIA SILVERSTONE'S VEGAN CHEESY OOZY GUACAMOLE BEAN DIP

Steps:

• Preheat the oven to 350 degrees.
• Spread a layer of refried beans in the bottom of an 8 inch by 8 inch quart glass baking dish.
• Pit and peel the avocados, and place in a bowl.
• Mash the avocados together with the lime juice, and spread on top of the refried beans.
• Stir together the sour cream and taco seasoning, and spread over the avocado.
• Sprinkle the chiles over the sour cream, and top with a layer of black olives.
• Add the tomatoes, and sprinkle with the cheese.
• Heat the dip for 15-30 minutes or until heated through and the cheese is a bit melted.
• Serve warm or at room temperature.