Little Buckwheat Jam Thumbprint Cookies

Little Buckwheat Jam Cookies

My friends' mom Phoebe Cole-Smith of Dirt Road Farm makes the best jams ever and I wanted to feature them in a cookie for the holidays! I love buckwheat flour and poppy seeds have great health benefits. I made these for my mom's cookie exchange party and kept them small because 1. love small things and 2. bite size = easier to eat, less mess. Enjoy!

♥, Dana

Servings: 24 Bitesize cookies

Category: Cookies, Gluten-Free, Desserts

Prep+Cook Time: 45 Minutes

Ingredients:

• 1/2 cup (4 ounces) room temperature unsalted butter

• 1/3 cup natural cane or Turbinado sugar

• 2 large eggs, separated

• 1 teaspoon vanilla extract

• 1/2 teaspoon kosher or

• 1 1/3 cup buckwheat flour

• 1/4 cup poppy seeds or any nut

• 1/4 cup jam

Instructions:

1. Preheat the oven to 375 F. Line a large baking sheet with parchment paper or a Silpat baking sheet.

2. In a medium bowl, cream the butter and sugar together with a fork (or your hands). Add the egg yolks, vanilla extract, salt and flour. Mix well and knead together a few times with your hands to gather the crumbly pieces of the dough together.

3. Roll walnut-sized pieces of dough into a ball. Whisk the egg whites until slightly foamy and place poppy seeds in a nice, shallow bowl. Roll balls of dough in egg white and then in the poppy seeds OR ground nuts! I did half poppy seeds and half pecans.

4. Set on baking sheet and flatten slightly with the palm of your hand. Make indent in the middle with bottom of a wooden spoon.

5. Bake for 18-20 minutes — the cookies should feel soft and they will firm up as they cool. Add 1/2 tsp of jam to the middle of the cookies! Cool on cookie sheet for 15 minutes. I used Strawberry Chamomile Jam in the pecan cookies and Blueberry Lavender Jam in the poppy cookies!

*Cool tip: You could try any seeds/nuts/coconut on the outside of the cookies!