thumbprint cookies
Photo: Liz Pearson

Makes 50 to 60 cookies


  • 4 cups barley flour
  • 3 cups whole raw almonds, finely ground to flour in a food processor
  • 1 cup canola oil
  • 1 cup maple syrup
  • 1 tsp. salt
  • 1 tsp. ground cinnamon
  • 1 cup blueberry, raspberry, or apricot jam


    Active time: 25 minutes
    Total time: 1¼ hours

    Preheat oven to 350°. Line 2 large baking sheets with parchment paper; set aside.

    In a large bowl, stir together flour, almonds, oil, syrup, salt, and cinnamon until combined. Working in batches, form each cookie by rolling 1 generous Tbsp. of the dough into a ball. Transfer to prepared baking sheets, spacing cookies about 2 inches apart.

    Using your thumb, make an indention in the middle of each cookie, neatening the edges as needed. Spoon about 1 tsp. of the jam into the center of each cookie, then bake until golden brown around the edges, 20 to 25 minutes. Set aside to cool.

    Adapted from My Father’s Daughter: Delicious, Easy Recipes Celebrating Family & Togetherness, by Gwyneth Paltrow (Grand Central Life & Style).

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