Honey Walnut Thumbprint Cookies

Discover how versatile your blender is when you make the dough and filling for this traditional Turkish cookie in the same container.

Submitted By: Vitamix

Dietary Interests: Low Sodium

Allergens: Gluten

Yield:

Tablespoon (24 servings)

Total Time:

55 minutes

Print:

8.5x11

Difficulty:

Intermediate

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Ingredients

Preheat oven to 350°F (175°C), and line two sheet trays with parchment paper.
In a small bowl mix the egg, cashew milk, honey and set aside. Place whole wheat flour, all purpose flour and yeast into the Vitamix container and secure the lid. Select Variable 6, pulse 6–8 times to incorporate. Add the Vegan butter and pulse an additional 6–8 times until the butter is broken down to resemble wet sand.
Add the liquid mixture and pulse quickly 15–20 times until a dough ball forms. If needed, stop the machine and scrape down the sides of the container and continue pulsing.
Remove dough to a bowl, cover and refrigerate. Wash the blending container and place the filling ingredients into the Vitamix container in the order listed and secure the lid. Start the blender on its lowest speed, then quickly increase to Variable 8. Blend for 25–30 seconds using the tamper to press ingredients toward the blades.
Remove the dough from the refrigerator and scoop into 1 ounce balls. Roll gently and place onto prepared sheet trays. Gently press with your thumb in the center of the dough ball to create a cavity for the filling.
Scoop 1 teaspoon of filling into the middle of the cookie and spread to fill the cavity. Place in preheated oven and bake for 10–12 minutes.

Subtle substitutions in this recipe like using cashew milk and adding whole wheat flour make these cookies a healthier alternative this holiday season, without losing out on taste.
For a sweeter cookie, remove from the oven at 10 minutes and drizzle with honey, then bake an additional 3-5 minutes.