Ok so I admit that this batch of cookies received no contribution from my 18 month old, as she's been sick and teething for a few days. But ususally I love to let her help me make the "thumbprint" in these cookies, and help adding the jam at the end.
I recently borrowed Gwyneth Paltrow's new cookbook "My Father's Daughter", and was pleasantly surprised by how easy (delicious and healthy) most recipes are. These cookies take about 5-10 minutes to put together and are sooooo delicious. My husband, a highly picky eater, who was reluctant to try them, couldn't stop eating them. Yes, they are that good.
From doitdelicious.com :
APRIL 27, 2011
I recently borrowed Gwyneth Paltrow's new cookbook "My Father's Daughter", and was pleasantly surprised by how easy (delicious and healthy) most recipes are. These cookies take about 5-10 minutes to put together and are sooooo delicious. My husband, a highly picky eater, who was reluctant to try them, couldn't stop eating them. Yes, they are that good.
From doitdelicious.com :
APRIL 27, 2011
Lalo’s Famous Cookies
Gwyneth has shared another recipe with us: Lalo’s Famous Cookies (which happen to be vegan)! The first one to post a picture (with you in it) on Jessica’s facebook page will receive a signed copy of Gwyneth’s new cookbook My Father’s Daughter.
Prep time: 25 minutes
Total time: 45 minutes
Yield: about 50 cookies
Total time: 45 minutes
Yield: about 50 cookies
Ingredients:
4 cups barley flour
3 cups raw whole almonds crushed in a food processor (about ten 2-second pulses)
1 teaspoon fine salt
1 teaspoon ground cinnamon
1 cup canola oil
1 cup real Vermont maple syrup
Your favorite jam (blueberry, raspberry, and apricot are all very nice)
4 cups barley flour
3 cups raw whole almonds crushed in a food processor (about ten 2-second pulses)
1 teaspoon fine salt
1 teaspoon ground cinnamon
1 cup canola oil
1 cup real Vermont maple syrup
Your favorite jam (blueberry, raspberry, and apricot are all very nice)
Directions:
Preheat the oven to 350°F.
Preheat the oven to 350°F.
Combine all the ingredients except for the jam together in a large bowl with a wooden spoon. Form into tablespoonful balls and space them evenly on cookie sheets. Using your index finger, make an indent in each cookie. Fill each indent with a small spoonful of jam. Bake until the cookies are evenly browned, about 20 minutes. Let cool before eating.
Tools needed:
Medium bowl, measuring cups, measuring spoons, wooden spoon, cookie sheets, small spoon, food processor
Medium bowl, measuring cups, measuring spoons, wooden spoon, cookie sheets, small spoon, food processor
I will be the first to admit that my cookies look really bad compared to the one's above, but that's because I probably put way more jam than I should. Both my child and my husband seem to think the more jam, the better!
A few changes I made:
- used sugar instead of maple syrup. In her book, Paltrow recommends using 1 c. sugar for every 3/4 c. maple syrup.
- used all purpose flour because I didn't have any other flour on hand.
** If you use sugar instead of the syrup, be sure to add some water so the dough comes together**
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