Fall In Vermont & Almond & Syrup Thumb Print Cookies

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Having grown up in California the idea of moving to the East Coast and a place with history and four distinct seasons was always a dream. I loved the idea of cold and snowy winters (perhaps less now that I have lived through them as long as I have), the joyful bursting of green life in spring, the hot summers with smells of fresh cut grass, and the crisp autumn air and changing colors of the leaves.

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The other week I took a quick trip up to Vermont to meet friends – Anne, Beth, and Robert, on their trip through New England. Flying into Burlington the hills were a magnificent range of greens, yellows, reds, orange – a rolling cascade of color and texture.

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We took a boat ride on Lake Champlain, ate amazing food, drank amazing beers and apple ciders, ate more food with syrup, walked on colorful roads, went to a farm and watched as they made cheese, and went to the Ben & Jerry’s factory!! We soaked in all of the colors, we talked for hours, and I took great pleasure in the place and the people who shared it with me.

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As a souvenir of my time I took home some of Vermont’s famous maple syrup and the first chance I had I baked these insanely good and healthy cookies. Sweetened entirely by syrup the flavor of these cookies are sweet, rich with maple, and a perfect ode to fall.

Almond & Syrup Thumb Print Cookies (adapted from a recipe in My Father’s Daughter by Gwyneth Paltrow)

Ingredients:

2 cups whole spelt flour

1 ½ cups roasted and unsalted almonds crushed in a food processor

½ teaspoon salt

½ teaspoon cinnamon

½ cup canola oil

½ cup real Vermont maple syrup

Your favorite jam (I used an apricot and blueberry, but raspberry has also made these cookies great).

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Preheat the oven to 350 degrees. Prepare cookie sheet with wax paper.

Pulse the almonds in a food processor until they are almost a flour consistency with some larger chunks for texture.

Combine all of the ingredients except the jam together in a large bowl. Form into tablespoonful balls and space them evenly on a cookie sheet. Using your index finger, make an indent in each cookie. Fill each indent with a small spoonful of jam. Bake until cookies are evenly browned, about 20 minutes.

Love,

Ra

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10 2015

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