|The Tower of Peppermint Russian Tea Cakes|
Raspberry Walnut Thumbprints
(makes 3 dozen cookies)
1/4 cup Brown Sugar (packed)
1/4 cup Vegan Vegetable Shortening
1/4 cup Margarine
1/2 teaspoon Almond Extract
1 Tablespoon Applesauce
1 cup Whole Wheat Flour
1/4 teaspoon Sea Salt
1 1/2 cups Walnuts (crushed)
1 to 1/2 teaspoons Raspberry Jam per Cookie
Heat oven to 350.
In a mixing bowl, mix Brown Sugar, Shortening, Margarine, Almond Extract and Applesauce with an electric mixer. Once it is smooth, blend in Flour and Salt. You’re going to have little pebbly crumbles.
Put your Walnuts in a small bowl. Shape the Dough into balls about the size of a melon ball. VERY GENTLY roll the Dough Balls in the Walnuts. You want to get a nice light coating of the dust at least some chips. Place them on an ungreased cookie sheet about 1 inch apart. Gently push your thumb in the center to make a little cup for your jam. Don’t push so hard you go through the dough. You want a shallow bowl. After you’re done with rolling and pressing your cookies – you can go through and gently put more Walnuts on your cookies. Just gently take the bigger pieces and push them into the edges.
Betty says bake each cookie sheet for around 10 minutes. Again mine were done at 5 minutes. So you’ll want to start checking on them around 5 minutes. Once the cookies are a nice golden brown remove them from the oven and take a soup spoon and gently press any cookies that have lost their Jam cup. Let them cool on a wire rack and then fill with 1 – 1/2 teaspoon of Raspberry Jam.